A delicious and typically unhealthy dish cleans up and becomes Keto friendly!
Use this Whole30 Taco Seasoning to take the flavor up to the next level!
Needed Ingredients
- Mini Bell Peppers
- Ground Beef
- Cumin
- Salt
- Cilantro
- Black Olives
- Cheese
- Avocados
- Green Onions
- Onions (optional)
Please note that onions don't fit in everyone's keto diet as they are relatively high in carbs, so take that into consideration if you're counting carbs.
Green onions however, are the lowest carb onion!
Intructions
Pre-heat the oven to 400 degrees Fahrenheit and prepare the peppers by slicing the stems off and cutting them in half lengthwise, and if needed in half again.
Place the sliced peppers skin side down on a baking sheet compactly, and bake in the oven approximately 8 minutes, until softened but still firm.
Meanwhile, cook the ground beef. Add the cumin and salt and cook until no longer pink, approximately 10 minutes.
When the peppers and meat finish, spoon the meat all over the peppers evenly.
Add all of the toppings, ending with the cheese to hold it all together.
Bake in the oven until the cheese is melted and the toppings are heated through. Serve and enjoy!
Substitutions/Variations
- Instead of just cumin and salt, try this Whole30 Taco Seasoning to make it so much more flavorful!
- Serve with some Buffalo Sauce from The New Primal!
- After removing the finished nachos from the oven, add some dollops of sour cream.
Storage/Reheating
If there's any leftovers, store them in an airtight container in the fridge for up to 3 days.
To reheat, place them in an oven safe dish and reheat in the oven until heated through at 350 degrees Fahrenheit. It should take about 8 minutes.
Top Tip
Whatever you do, be sure not to skip flavoring the beef! Plain ground beef will work but adding in spices really takes it up a notch and flavors it so nicely!
Keto Nachos
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Baking Tray
Ingredients
- 20 mini bell peppers stems cut off and sliced into halves or quarters
- 1 lb ground meat
- 1 teaspoon cumin
- ½ teaspoon salt
Toppings
- cilantro chopped
- ½ 16 oz can black olives sliced in half
- 16 oz shredded cheese (not allowed on Whole30 or strict paleo)
- 1 avocado
- 1 small onion diced
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Preheat the peppers, and lay skin side down to fill the pan. Place in the oven for approximately 8 minutes, or until softened but still firm.
- Meanwhile, cook the ground meat. Add the cumin and salt and cook until no longer pink, about 10 minutes.
- When the peppers are finished, remove from the oven and spoon the meat all over the peppers.
- Add toppings of choice.
- Place tray back into the oven, and cook until heated through and the cheese is melted. Enjoy!
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