Low Carb Loaded Sheet Pan Nachos
5.9g
Net Carbs
24.6g
Protein
27.2g
Fat
17.5g
Fiber
380
Calories
Ingredients:
- 1/8 teaspoon Garlic Powder
- 1 tablespoon Canola Oil
- 1/2 teaspoon Salt
- 1 each Roma Tomato
- 1 1/2 ounces Jalapeño Pepper, pickled, sliced
- 1/8 teaspoon Cumin seed, ground
- 3 medium (4-1/8" long) Scallions, raw
- 1 each Avocado, Hass
- 8 ounces Ground Beef Round (10% fat)
- 1/4 teaspoon Chili powder
- 4 tablespoons Sliced Blacked Olives
- 56 grams Mexican blend cheese, shredded (7 g= 1 Tbsp)
- 5 servings Mission Carb Balance Whole Wheat Fajita Size Tortilla (43g)
- 3/4 cup(s) Cheddar cheese, shredded (1 cup= 113 g)
- 4 tablespoons Sour Cream
Directions:
- Warm an air fryer to 390°.
- Use spray canola oil to coat both sides of each tortilla, sprinkle each side with a pinch of salt, and cut each tortilla into 6 wedges. Working in batches, place tortillas in a single layer in the air fryer and cook for 3-4 minutes, stopping halfway through to flip each tortilla wedge. Each tortilla section should be golden and crispy. Place chips in a single layer on a baking sheet.
- In a medium skillet over medium heat, brown the ground beef. While cooking, sprinkle chili powder, 1/8 teaspoon salt, cumin, and garlic powder over the beef and mix to combine, sautéing until beef is fully cooked.
- Preheat broiler on low.
- Sprinkle half the cheese evenly over the chips, layer with the ground beef, and top with the remaining cheese. Place under the broiler until cheese is melted, about 2 minutes.
- Evenly top the nachos with chopped tomato, thinly sliced scallions, black olive slices, pickled jalapeno slices, and chopped avocado. Create a mound of ¼ cup sour cream in a central location on the sheet pan and serve while warm.
