Low Carb Nacho Supreme

Satisfy your nacho cravings while staying true to your low-carb lifestyle with this irresistible Low Carb Nacho Supreme recipe! Instead of traditional tortilla chips, crispy baked zucchini rounds serve as the perfect base for layers of seasoned ground beef, gooey melted cheddar, and an array of fresh, bold toppings like cherry tomatoes, creamy avocado, jalapeños, and cilantro. Bursting with Tex-Mex flavors and loaded with healthy ingredients, this dish is not only keto-friendly but also gluten-free, making it a crowd-pleasing option for weeknight dinners or game-day snacking. With just 15 minutes of prep time and a total cooking time of 40 minutes, this quick and easy nacho supreme is a must-try for anyone looking to indulge without the carbs!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Slice the zucchini into thin rounds, approximately 1/4 inch thick, to resemble chips.

Step 3

Toss the zucchini slices in olive oil, salt, and black pepper, ensuring they are evenly coated.

Step 4

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.

Step 5

While the zucchini chips are baking, heat a non-stick skillet over medium heat and add the ground beef.

Step 6

Cook the ground beef, breaking it up with a spoon, until it is browned and cooked through, about 5–7 minutes.

Step 7

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.

Step 8

Once the zucchini chips are done, remove them from the oven and arrange them on an oven-safe platter or dish.

Step 9

Top the zucchini chips with the cooked taco beef and shredded cheddar cheese.

Step 10

Place the platter back in the oven for about 3–5 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let it cool slightly before adding the toppings.

Step 12

Garnish with sour cream, cherry tomatoes, jalapeño slices, green onions, diced avocado, and chopped cilantro.

Step 13

Serve immediately and enjoy your low-carb nacho supreme!

Nutrition Facts

Serving size	(1408.7g)

Amount per serving	% Daily Value*
Calories	2212.3

Total Fat 167.3g	0%
Saturated Fat 71.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 472.4mg	0%
Sodium 10914.5mg	0%
Total Carbohydrate 73.0g	0%
Dietary Fiber 9.9g	0%
Total Sugars 39.7g
Protein 101.8g	0%

Vitamin D 0IU	0%
Calcium 793.5mg	0%
Iron 9.8mg	0%
Potassium 2783.6mg	0%

*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.

Source of Calories

Fat: 68.3%

Protein: 18.5%

Carbs: 13.2%