Low Carb Nacho Supreme
Indulge in guilt-free snacking with this Low Carb Nacho Supreme recipe—a healthier twist on the classic nacho platter that doesn't skimp on flavor! Zucchini slices take center stage as the crispy chip alternative, baked to golden perfection and piled high with seasoned taco-style ground beef, melted cheddar cheese, and an array of vibrant toppings like diced avocado, cherry tomatoes, and jalapeño slices. This keto-friendly creation is perfect for satisfying cravings while keeping carbs in check. With a prep time of just 15 minutes and bold flavors boosted by fresh cilantro and creamy sour cream, it’s a quick, crowd-pleasing appetizer or a flavorful dinner option. Whether you're following a ketogenic diet or simply looking for a lighter take on comfort food, these nachos deliver a supreme experience in every bite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 packet (low sodium) Taco seasoning
- 0.25 cup Water
- 1 cup, shredded Cheddar cheese
- 0.5 cup Sour cream
- 1 cup, halved Cherry tomatoes
- 1 sliced Jalapeño
- 2 stalks, chopped Green onions
- 1 diced Avocado
- 0.25 cup, chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Slice the zucchini into thin rounds, approximately 1/4 inch thick, to resemble chips.
Toss the zucchini slices in olive oil, salt, and black pepper, ensuring they are evenly coated.
Arrange the zucchini slices in a single layer on the prepared baking sheet and bake for 15–20 minutes, flipping halfway through, until golden brown and slightly crispy.
While the zucchini chips are baking, heat a non-stick skillet over medium heat and add the ground beef.
Cook the ground beef, breaking it up with a spoon, until it is browned and cooked through, about 5–7 minutes.
Drain any excess fat from the skillet and add the taco seasoning and water to the beef. Stir until well combined and simmer for 2–3 minutes until the sauce thickens.
Once the zucchini chips are done, remove them from the oven and arrange them on an oven-safe platter or dish.
Top the zucchini chips with the cooked taco beef and shredded cheddar cheese.
Place the platter back in the oven for about 3–5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before adding the toppings.
Garnish with sour cream, cherry tomatoes, jalapeño slices, green onions, diced avocado, and chopped cilantro.
Serve immediately and enjoy your low-carb nacho supreme!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 10914 mg | 475% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 39.7 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2784 mg | 59% | |
*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.
