Sheet Pan Keto Chicken Nachos Recipes

KETO NACHOS

Steps:

• Place a nonstick frying pan over high heat.
• Add the oil and half of the diced red onion, saute for 1 minute.
• Add the browned beef and saute for another minute before adding the taco seasoning and mix well.
• Saute for another minute before adding the enchilada sauce. Add salt and pepper to taste and mix well.
• Remove from the heat and set aside.
• Preheat your broiler/grill to high or around 200c/390F.
• Spray a sheet pan with olive oil and evenly spread out your pork rinds.
• Gently spoon over the ground beef mixture and sprinkle over the cheese.
• Broil/Grill until the cheese is melted and bubbling - about 5-8 minutes.
• Sprinkle over the remaining diced onion, along with the black olives, tomato, and scallions. To make fancy stripes with your sour cream, add it to a sandwich bag, snip off the corner and pipe it over your nachos.
• Serve immediately

SHEET PAN KETO CHICKEN NACHOS

Steps:

• Preheat the oven to 400 degrees F. Line a large rimmed baking sheet (13 X 18 inch) with foil or parchment paper.
• Place the chicken breast(s) on the baking sheet and drizzle with Tastefully Simple Roasted Garlic Oil. Then sprinkle 1 ½ tablespoons Tastefully Simple Magic Chicken Original Seasoning Blend over the chicken, coating both sides. Bake for 20 minutes to cook through.
• Meanwhile, shred the cheese and chop the vegetables. In a small bowl, mix the almond flour, remaining 2 tablespoons Tastefully Simple Magic Chicken Original Seasoning Blend, and chile powder. Mix until there are no clumps of almond flour left.
• Once the chicken is out of the oven, pick up the chicken in the foil and set aside. Place a large sheet of fresh parchment paper on the baking sheet.
• Spread the shredded cheese over the entire baking sheet in an even layer. Then sprinkle the almond flour mixture evenly over the top of the cheese. Shake the pan a little so the mixture works its way down through the gaps. Bake the cheese for 12-18 minutes, until it is very golden in the center, and crispy around the edges.
• While the chips are baking, chop or shred the chicken breast.
• When the cheese chips looks ready, immediately dab the top of the cheese with paper towels to remove excess grease. Then use a pizza cutter to cut the sheet into 2-3 inch squares. Finally roll the pizza cutter diagonal across each square to make triangle-shaped chips. As the chips cool they will become crispy and brittle, so it's important to cut them right away.
• Move the cheese chips to a servings platter. Top them with shredded chicken, salsa, avocado, green onions, olives, and jalapeños. Dig in!

KETO SHEET PAN NACHOS

Steps:

• Preheat oven to 400°F (or opt to broil instead, see step 3). In a small bowl, mix all the spices for the taco seasoning together and set aside. In a large skillet, heat the oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant.
• Add the ground beef to the skillet and cook until browned (drain grease, optional), then add in the taco seasoning plus up to 1/4 cup of water. Mix everything well and let simmer for a couple of minutes or until the mixture thickens then remove skillet from heat. Put a lid on the cooked taco meat to keep warm.
• Spray a sheet pan with cooking spray to prevent any sticking. Spread the HILO LIFE Tortilla Style chips on the sheet pan in one even layer, and sprinkle shredded cheese over top. Bake for 5 minutes at 400 degrees or place under broiler for 2-3 minutes until cheese is melted.
• Remove sheet pan from oven and top with prepared taco meat and nacho toppings of your choice. Serve immediately and enjoy!

SHEET PAN NACHOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper.
• Lay out tortilla chips on the sheet pan. Top with ground beef mixture. Cover with olives, jalapeno slices, and Cheddar cheese.
• Broil until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping.