Low Carb Loaded Nachos
Indulge in a guilt-free snack with these irresistible Low Carb Loaded Nachos! Perfect for keto enthusiasts or anyone looking to cut carbs, this recipe swaps traditional tortilla chips with crispy baked zucchini rounds seasoned with smoky paprika, cumin, and garlic powder. Topped with savory taco-seasoned ground beef, melted cheddar cheese, and a medley of fresh toppings like diced cherry tomatoes, creamy avocado, sour cream, and zesty jalapeños, every bite delivers bold flavors without sacrificing your dietary goals. Ready in just 45 minutes and packed with wholesome ingredients, this nutrient-rich take on loaded nachos is ideal for game day, dinner parties, or casual weeknight cravings. Get ready to redefine your snacking with this healthy, crowd-pleasing option!
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Recipe Information
Ingredients
- 2 large zucchini
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 pound ground beef
- 0.5 cup chopped onion
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- 0.5 cup diced cherry tomatoes
- 0.25 cup sliced jalapenos
- 0.25 cup sour cream
- 1 avocado, diced
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchinis into thin rounds, about 1/4 inch thick. Pat them dry with paper towels to remove any excess moisture.
In a large bowl, toss the zucchini slices with olive oil, smoked paprika, cumin, garlic powder, and salt until well coated.
Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, flipping halfway through, until they are golden and crisp.
In a skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned, and the onions are soft, about 7-10 minutes.
Stir in the taco seasoning and 1-2 tablespoons of water to coat the meat evenly with the seasoning. Cook for an additional 2 minutes, then remove from heat.
On a large serving platter, arrange the baked zucchini slices. Top with cooked beef mixture, followed by an even layer of shredded cheddar cheese.
Place the platter under a broiler for 2-3 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and garnish with cherry tomatoes, jalapenos, sour cream, diced avocado, and cilantro.
Serve immediately and enjoy your low-carb loaded nachos!
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 10190 mg | 443% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 46.7 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2958 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
