Nachos Are Delicious
Who doesn’t enjoy a delicious plate of nachos?! When you upgrade the ingredients, you can eat nachos that are actually HEALTHY! The veggie slices work perfectly as a substitute for greasy chips, while also satisfying your nacho craving. It’s a win-win!
Low-Carb & Grain-Free
Since most nachos are made with genetically modified corn chips fried in inflammatory oils, we traded those super unhealthy chips in for vegetables slices! By trading in the low-quality ingredients, you can turn the average plate of nachos into a low carb and healthy meal!
Low Carb NachosPrint This
- 1 medium eggplant (or zucchini), cut into 1/4 inch slices
- 1/2 lb. grass-fed ground beef
- Taco seasoning (garlic powder, cumin, onion powder, sea salt, pepper, cayenne)
- Freshly grated, high-quality sharp cheddar cheese (or a Mexican cheese blend)
- Turn your oven’s broiler on high and line a pan with parchment paper.
- In a single layer (you don’t want them overlapping), lay the eggplant slices on the parchment paper.
- Place the pan in the upper 2/3 of your oven. Broil the eggplant for 5 minutes, flip the slices, then broil the other side for 5 more minutes.
- Prepare your ground beef by browning it in a pan on the stovetop with taco spices. Reconfigure your eggplant slices like a dish of nacho chips, then top them with the cooked beef and shredded cheese.
- Place the nachos back under the broiler for about 5 minutes, or until the cheese is nicely melted. Add your toppings, then dig in!
My favorite nacho toppings include black olives, jalapeno slices, sour cream (or plain greek yogurt), salsa, and guacamole.