Spicy Steak Nacho's - Low Carb & Keto Friendly
So, the question of the day is? When am I never crazing over Mexican food? I think I pretty much dream about Mexican food and i'm always trying to figure out how I can get those delicious flavors without the mock tortilla chips that taste nothing like they are supposed to! This one is a keeper for the record books for sure and I will be making this one over and over in time to come. Can you say Heaven!! Cause I'm in heaven pigging out on these delights as I write! Move over Crack Chips - There's a new favorite recipe in town! Wishing restaurants would make something like this for all the low carbers and keto goers!
There are several steps in putting the Nacho's together but overall the steps are super easy and does not take long to prepare.
Step1 - Make your Nacho Chips - Preheat oven to 400 degrees. In a small food processor grate 2 cups of shredded mozzarella cheese. I prefer to grate cheese in cheese chips as they cook more evenly and mix well with spices. Add 2 tbsp of organic taco season. I usually find wholesome no extra junk taco season at the farmers market. Pre-packaged taco season is full of carbs so if you don't have organic you can find a recipe for homemade taco season at http://ketolowcarbrecipes.com/homemade-taco-seasoning-mix/.
Mix cheese and taco season well. Grease a muffin top pan with butter or use non stick cooking spray. Scoop 1 tsp of cheese mixture into each muffin cup, being careful not to overfill. You should get at least 48 chips out of this batch if you don't overfill the muffin cups and they will be crispy like a tortilla chips.
Step 2 - Prepare Steak. Use 1 tsp of Paprika to rub on both side of your steak for a nice smokey flavor. Add 2 tbsp of hot chili oil to a pan and heat up on medium heat. You can use regular oil if you prefer. Sear your steak on all sides to seal in the flavor and then let fry for about 7 minutes on each side depending on how thick your steak is. Remove from heat and let rest. Before you prepare you nachos you will want to cube up your steak into bite sizes pieces.
Step 3 - Prepare cheese sauce. on low heat add 1/2 cups of shredded cheddar cheese, 1/2 cups of heavy whipping cream and 1 tbsp of butter. Continually stir until you have a creamy sauce. The sauce should run off a spoon, if it looks a little sticky you can add a bit more heavy whipping cream, 1 tbsp at a time so it doesn't get to runny.
Step 4 - Put your beautiful nachos together. This recipe should have 4 serving of 12 chips each. You can either pile them high on your plate for sharing or you can divide into 4 individual plates. When piling high, first layer chips on plate sprinkling steak, tomato, green chili's, green onion and cheese sauce in between each layer of chips. Top off with remainder of your ingredients. Optional, top off with 1 tbsp sour cream and 1 tbsp guacamole. I actually just mash a half of avocado and it taste great. The nutritional info includes the sour cream and avocado so if you go with out the carb count will be lower.
(sorry pic on left got a little funny when sun went behind clouds)
Bon Appetit! Hope you enjoy. Please feel free to leave feedback or rate this recipe. I would love to hear how they turn out for you! Click here for more Low Carb & Keto Recipes!
- 1 4oz Steak
- 2 Cups Shredded Mozzarella Cheese
- 2 Tbsp Organic Taco Season - Or you have a homemade recipe
- 2 Tbsp Chopped Green Chilies - you can use jalapeno's or banana peppers if you prefer
- 1 Roma or Small Tomato - Chopped
- 2 Green onions / Scallions - Chopped
- ½ Cups Shredded Cheddar Cheese
- ½ Cups Heavy Whipping Cream
- 1 Tbsp Butter
- Oil for frying steak, I use Hot chili oil for spicy flavor
- 1 Tsp Paprika to rub steak
- 1 Tbsp sour-cream
- 1 Tbsp guacamole or mashed avocado
- Grate 2 cups mozzarella cheese in a food processor so that it's fine and crumbly as it mixes better with seasoning. Add 2 tbsp of organic taco season. Packageded taco season is higher in carbs if you can't find organic you may find taco season recipe at http://ketolowcarbrecipes.com/homemade-taco-seasoning-mix/
- Mix cheese and taco season well. Spray a muffin top pan with nonstick spray or grease with butter. Add 1 tsp of cheese mixture to each muffin top cup. Don't overfill as chips will be spongy rather than crispy. You should get 48 chips with each serving being 12 chips.
- Bake in oven for 10 minutes or until the edges are nice and crispy looking. Remove from oven and using a fork gently go around edges of chip and then remove from pan and set aside.
- use 1 tsp of paprika as a rub for your steak, rub both sides.
- Heat up 2 tbsp of hot chili oil or regular if you don't like spicy and then add your steak to pan. Sear your steak on all sides to seal in juices. Fry your steak for about 7 minutes on each side and then remove from pan and let rest.
- Before preparing the nacho's you will want to cube up your cooked steak
- In a sauce pan add ½ cups of shredded cheddar cheese, ½ cups of heavy whipping cream and 1 tbsp of butter. Continually stir until all the cheese is melted. The sauce will be a sticky cheese but should be thin enough to run off your spoon. You can add more heavy whipping cream if cheese is to thick 1 tbsp at a time so it doesn't become to runny.
- You can pile up your nachos or simply separate them on plates for individual servings. Each serving should be about 12 chips.
- Lay down your first layer of chips and then sprinkle a small amount of steak, chopped tomato, chopped green chili's, chopped green onions and a couple of tbsp of cheese sauce then layer another layer of chip and repeat.
- When chips are piled up pour over the remaining cheese sauce and the rest of your chopped ingredients. Optional top off with 1 tbsp sour cream and 1 tbsp guacamole and Ready to serve