Low carb and keto nachos make it possible to enjoy tasty nachos on a low carb diet. Simply replace the high carb tortilla chips with crunchy pork rinds!
Prep Time 10 min | Cook Time 10 min | Dinner, main course | Keto, gluten free | Servings: 4 | Calories: 486 kcal | Carbs: per serving 1g
Author: Wild Riot Collective
- 1 tablespoon olive oil plus extra for the pan
- 450g/ 1 lb. lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (110g/ 4 oz bag) plain pork rinds
- 110g/ 4 oz shredded Monterey Jack cheese (1 cup)
- 1/2 cup pickled sliced jalapenos
Heat your oven to 400 degrees F.
Lightly grease a rimmed casserole dish with olive oil (a 9 X 13-inch baking dish will work).
Heat the olive oil in a large skillet over medium-high heat and add the ground beef.
Cook, stirring and breaking up the meat, until no longer raw, about 5 minutes.
Drain well and return the drained beef to the skillet.
Over medium heat, stir in the kosher salt, black pepper, chili powder, garlic powder, onion powder, cumin, and cayenne pepper.
Spread the pork rinds in a single layer on the prepared pan.
Top with the cooked ground beef, then sprinkle the cheese evenly on top and top with the jalapenos.Bake until the cheese is melted, about 5 minutes.
Serve immediately, with your choice of toppings such as sour cream, guacamole, and salsa.