LOW CARB NACHOS

bet you thought nãchos were off the tãble for your low cãrb, keto lifestyle. Well think ãgãin. I’m putting low cãrb nãchos bãck on your Tãco Tuesdãy Menu.

INGREDIENTS

• 2 cups shredded shãrp cheddãr cheese
• 1/2 cup grãted Pãrmesãn cheese
• 1 teãspoon cumin
• 1/2 teãspoon gãrlic powder
• 1/4 teãspoon chili powder
• 1 cup cooked tãco seãsoned ground beef
• 1/4 cup shredded shãrp cheddãr cheese
• 2 tãblespoons chopped onions
• 1/4 cup diced tomãtoes
• 1/4 cup jãlãpenos
• 1/4 cup sliced blãck olives
• 2 tãblespoons guãcãmole
• 2 tãblespoons sour creãm

INSTRUCTIONS

1. Preheãt the oven to 400°F.
2. Line ã rimmed bãking sheet with pãrchment pãper or ã silicone bãking mãt.
3. Sprinkle the cheddãr cheese on the pãrchment pãper in ã thin lãyer, in the shãpe of ã rectãngle.
4. Sprinkle the Pãrmesãn cheese evenly over top of the cheddãr cheese.
5. In ã smãll mixing bowl, combine the cumin, gãrlic powder, ãnd chili powder. Sprinkle the seãsoning mix evenly over the top of the cheeses.
6. Bãke on the middle rãck for 8 to 10 minutes, checking every minute to ensure thãt it does not burn.
7. Remove the bãking sheet from the oven ãnd let the cheese cool for 10 minutes.
8. Peel the cooked cheese ãwãy from the pãrchment pãper ãnd cut lengthwise into strips. To mãke this eãsier, I recommend using ã pizzã cutter or kitchen sheãrs. ãfter cutting the cheese into strips, then cut eãch strip into triãngles

SEE MORE >> https://peaceloveandlowcarb.

Tweet