Keto Beef Endive Nachos
How to Make It
Step 1
Cut the stems off whole endives and remove the largest leaves until you have one piece for each nacho. Rinse off the endive leaves before adding them to a large mixing bowl. Toss the endive with extra virgin olive oil and lemon juice. Leave the bowl aside for later.
Step 2
Break up the ground beef in a wide skillet over medium-high heat. Break up the beef into small, crumbled pieces and season the beef with salt, pepper, onion powder, garlic powder, cumin, paprika, and cayenne. Set the beef aside once it’s cooked through and browned all over.
Step 3
Make the cheese sauce by melting butter in a saucepan over low heat. Whisk the heavy cream into the butter. Heat the ingredients until they start to bubble, then whisk the cheese into the sauce. Whisk until the nacho cheese sauce comes together.
Step 4
Arrange the endive leaves open-faced on a serving platter. Disperse the ground beef amongst the endive. Then, drizzle the nacho cheese sauce while it’s warm over the nachos.
Ingredients
- Endive Raw – 6.5 oz
- Extra virgin olive oil – 1 tbsp
- Lemon juice – 0.5 tbsp
- Hamburger or ground beef, 90% lean – 8 oz
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.25 tsp
- Cumin, ground – 0.5 tsp
- Paprika – 0.25 tsp
- Cayenne – 0.13 tsp
- Butter, unsalted – 2 tbsp
- Cream Heavy Whipping – 3 tbsp
- Cheddar cheese – 0.25 cup, shredded