Check out some of my other favorite low carb mexican food recipes:
- Creamy Mexican Slow Cooker Chicken
- Shredded Taco Pork
- Creamy Taco Soup
- Taco Sauce
- 15 Taco Tuesday Recipes
CLICK HERE TO ORDER MY NEW BOOK: 30 MINUTE KETOGENIC COOKING
Keto Low Carb Nachos
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 cup cooked taco seasoned ground beef
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons chopped onions
- 1/4 cup diced tomatoes
- 1/4 cup jalapenos
- 1/4 cup sliced black olives
- 2 tablespoons guacamole
- 2 tablespoons sour cream
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Sprinkle the cheddar cheese on the parchment paper in a thin layer, in the shape of a rectangle.
- Sprinkle the Parmesan cheese evenly over top of the cheddar cheese.
- In a small mixing bowl, combine the cumin, garlic powder, and chili powder. Sprinkle the seasoning mix evenly over the top of the cheeses.
- Bake on the middle rack for 8 to 10 minutes, checking every minute to ensure that it does not burn.
- Remove the baking sheet from the oven and let the cheese cool for 10 minutes.
- Peel the cooked cheese away from the parchment paper and cut lengthwise into strips. To make this easier, I recommend using a pizza cutter or kitchen shears. After cutting the cheese into strips, then cut each strip into triangles.
- Transfer the individual chips back to the parchment paper and broil on high for 1 to 2 minutes.
- Let the chips cool and crisp up - about 30 minutes.
- Pile the chips on a plate and cover with all of your favorite nacho toppings.
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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