Low-Carb Nachos

IMG_1462by Karen Frazier

I’m a big believer in the 90/10 principle of a paleo diet. Stick with paleo foods 90 percent of the time, and about 5 to 10 percent of the time you can sneak in a little something extra. For me, that something extra is often dairy. While I have a dairy allergy, it isn’t debilitating, although I will be stuffed up and inflamed for a day or two after eating it. Still, occasionally I sneak it in – just not very often.

However, even during that 10 percent of the time, I try to stay low-carb. I always avoid sugar, grains, gluten, starchy foods, and most processed foods. In fact, for me, dairy (and occasional sweetener like stevia/erythritol combos, or peanuts/peanut butter are my non-paleo foods I enjoy.

And every once in a while, I get a powerful hankering for nachos. That’s when I pull out these low-carb bad boys that have all the stuff that tastes marvelous with fewer carbs than traditional nachos. The dish is pictured here with a low-carb vodka, soda, lime cocktail.

This recipe serves 3 to 4.

Ingredients

  • 1 pound grass-fed ground beef
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 3 cups grated grass-fed Colby Jack cheese
  • 4 ounces grass-fed Monterey Jack cheese, grated
  • 1/4 cup guacamole (or more)
  • 2 tablespoons grass-fed sour cream
  • Salsa
  • Chopped green onions (for garnish)

Instructions

  1. In a large saute pan, cook the ground beef on medium-high, crumbling as you cook, until browned, about five minutes.
  2. Reduce the heat to low. Add the water, chili powder, cumin, coriander, garlic powder, onion powder, oregano, and salt. Simmer, stirring occasionally, for four minutes. Set aside.
  3. Line your microwave with a piece of parchment.
  4. Working a quarter cup at a time, mound the Colby-Jack (or cheddar) cheese on the parchment, and then spread it into a thin layer in a rough circle.
  5. Microwave for two minutes on high, or until the cheese is browned and crisp.
  6. Peel the cheese from the parchment and place it on a cold ceramic plate to cool. Continue working with the Colby-Jack cheese until you’ve used it all.
  7. Break the large pieces of cheese into smaller bite sized pieces, putting them on a plate.
  8. Sprinkle the cheese chips with the grated Pepper Jack cheese. Microwave for one minute, or until cheese melts.
  9. Top with the ground beef, guacamole, sour cream salsa, and sprinkle with the green onions.
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