This Keto Nachos is an absolute crowd-pleaser! Yes, it has a bunch of ingredients, but it is a loaded tray of goodness in one sheet pan. This recipe is foolproof keto Nachos that would make you want for more and more!
Heat olive oil in a medium pan over medium-high heat. Add ground beef to the pan and season with 2 tbsp seasoning mix. Cook about 5-6 minutes until the meat has browned. Add a little bit of water (1/4 cup or less). Continue cooking for another 8-10 minutes or until the water dissolved. Turn off heat, set aside.
In a medium bowl, mash together all ingredients. Cover the bowl with plastic wrap and refrigerate before using.
For Picco de Gallo
In a small bowl, mix together all ingredients. Cover the bowl with plastic wrap and refrigerate before using.
For Nacho chips
Preheat the oven to 350 degrees F. Mix melted butter and garlic powder and other herbs/spices if any. Gently toss the tortilla pieces in the melted butter mixture until they’re lightly coated.
Line a baking tray with parchment paper. Spread tortillas in a single layer. Bake tortillas for 10-12 minutes, then flip the chips. Continue baking for another 3-5 minutes or until crispy and golden brown. Remove from the oven and set aside. Do not transfer tortillas, keep them in the tray.
To Assemble the Nachos
Preheat the oven to broil (top heat only).
Add nachos meat over the baked tortillas, spread evenly, followed by the 2 grated cheese. Broil for 3-5 minutes or until cheese is melted.
Top nachos with guacamole, Picco de Gallo, sour cream, jalapeno, and fresh cilantro and/or any of your preferred toppings. Serve immediately.
Substitute beef with any protein of your choice such as turkey, chicken, or even tofu for more variety.