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Fathead Nachos
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Brief Description
Grain-free nachos with homemade tortilla chips and meat sauce topped with your favorite toppings.
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Main Ingredient
cheese
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Category: Main Dish
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serve with a big side salad, if desired.
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Posted By: cookingmama
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Posted On: Mar 22, 2018
Number of Servings:
Ingredients:
- 1 1/2 cups - shredded mozzarella
- 3/4 cups - plus 2 tablespoons almond flour
- 2 tablespoons - cream cheese
- 1 - egg
- - salt to taste
- 1 teaspoons - cumin powder
- 1 teaspoons - coriander / cilantro powder
- 1 pinchs - chili powder
- 1 - red onion diced
- 1 pounds - ground beef
- 1 cans - 14 oz. canned diced tomatoes
- 1/2 teaspoons - chili powder
- 1 tablespoons - tomato paste
- - guacamole, salsa, shredded cheese, sour cream, jalapenos
Directions:
Meat Sauce:
Gently fry onion in oil until clear and then add meat, breaking up into tiny pieces to easily brown; cook for about 5 minutes.
Add spices, tomatoes and tomato paste; stir and then simmer on low heat for 15 minutes (uncovered) while you make the chips and prepare toppings.
Tortilla Chips:
Mix shredded cheese and almond flour in microwave-safe bowl. Add cream cheese; microwave on High for 1 minute.
Stir and then microwave on High for another 30 seconds; stir again, then add the egg, salt and spices, and mix well.
Place this pastry mixture between two pieces of baking parchment paper and roll into a thin rectangle; then remove top piece of paper.
Slice the parchment paper with the pastry rectangle onto a baking tray or pizza stone and bake at 425 degrees F for 12 to 15 minutes, until browned on top. Flip pastry over and brown the other side.
Remove pastry from pan and cut into tortilla chip triangle shapes. Bake for another 3 to 5 minutes until well toasted.
Putting Nachos Together:
Place a handful of chips on a plate or platter; spoon hot meat sauce over chips, and top with shredded cheese which will melt quickly on the hot meat sauce. Top with your favorite toppings.
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