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Keto Pickle Nachos
How to Make It
Step 1
Preheat an oven to 375 F (190 C) and spray a 12-ct muffin pan with cooking spray. Fill the base of each muffin cup with ½ TB of shredded Mexican cheese. Prepare the pickles by placing the individual chips on a paper towel and using a second paper towel to absorb excess moisture.
Step 2
Next, place a pickle in the center of each muffin cup. Add 1 TB of shredded cheese on top of each pickle. Bake the tray of pickle chips for 12 or more minutes. Look for dark brown and orange edges where the cheese has crisped up.
Step 3
Once the pickle chips have cooled, you can remove them from the muffin pan and arrange them on a plate. To make the beef topping, break up raw ground beef in a pan. Cook the beef over medium-high heat on a stove while you season it with salt, pepper, onion powder, garlic powder, cumin, paprika, and cayenne. Break the beef up so it’s in small crumbles, and cook until it’s browned and done.
Step 4
To make the nacho cheese sauce, melt the butter in a saucepan over low heat. Once melted, whisk the heavy cream into the pan. Stir the ingredients until they begin to bubble, then add the shredded cheddar. Whisk until your creamy cheese sauce comes together.
Step 5
To assemble the nachos, arrange the beef over your plate of pickle chips. Next, add shredded lettuce to the beef. Drizzle the warm nacho cheese on top, then add diced avocado over the cheese. Enjoy while warm!
Ingredients
- Mexican blend cheese – 18 tbsp, grated
- Dill Pickle Chips – 12 chips
- Ground beef – 8 oz
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Onion powder – 0.25 tsp
- Garlic powder – 0.25 tsp
- Cumin, ground – 0.5 tsp
- Paprika – 0.5 tsp
- Cayenne – 0.13 tsp
- Butter, unsalted – 2 tbsp
- Cream Heavy Whipping – 3 tbsp
- Cheddar cheese – 0.25 cup, shredded
- Shredded lettuce – 0.5 oz
- Avocado – 1 oz
