Beef and Veggie No Nachos PLUS Keto Taco Seasoning Mix

 

beef and veggie no nachos

Mexican night is something I can always throw together. I keep all of the ingredients on hand and when I fail to plan dinner I can still have something on the table in very little time.

Sugar has thrown a wrench in many of my old recipes though.  Mexican night being one of them.  I always kept the little packets of taco seasoning in the cabinet as a standby. That is completely out now. It has sugar, and although it is a small amount, it is out!

I have made a homemade taco seasoning mix that is better than anything bought! I have added it to beef and chicken with great results.  I plan on using it in all of my recipes that have taco seasoning added, starting with a Mexican Chicken Soup tonight,

I recently made these tasty nachos using my new taco seasoning and they were delicious and filling. The nutrition content does not take into account for your toppings. Please add your shredded cheese, sour cream, and healthy avocado when figuring your macros.

Keto Taco Seasoning

A wonderful homemade sugar free taco seasoning!
Cuisine Mexican
Author Amye Melton

Ingredients

  • 1/4 c. chipotle chili powder or regular chili powder
  • 1/4 c. ground cumin
  • 1 tsp. smoked paprika
  • 1 Tbsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. dried oregano
  • 1 Tbsp. Swerve granulated
  • 2 tsp. Dutch cocoa powder

Instructions

  • Combine all ingredients in a medium size bowl and whisk to combine.  Store in an airtight container.  

Notes

1 serving = 1 tablespoon
Use 1 tablespoon per pound of meat.
Net Carbs = 1 g.
Fat = 1 g.
Protein = 1 g.
Calories = 13

 

Beef and Veggie No Nachos

Course Keto, Main Course
Cuisine Mexican
Keyword ground beef, zucchini, red bell pepper, green bell pepper, mushrooms
Servings 4
Author Amye Melton

Ingredients

  • 1 lb. ground beef
  • 1 tbsp. taco seasoning
  • 1/4 c. water
  • 2 c. diced zucchini
  • 1 c. whole mushrooms
  • 1 c. diced green bell pepper
  • 1 c. diced red bell pepper
  • 3 tbsp. extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 425℉.
  • Brown meat.  Add taco seasoning and water and stir to combine.  Boil for a few minutes, remove from heat and set aside.
  • Place diced vegetables on a large baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat.
  • Place in preheated oven and roast, flipping the vegetables occasionally, until tender/crisp or desired doneness. 
  • Remove from oven.
  • To assemble:  Place 1/4 of the vegetables on a plate.  Top with 1/4 of the meat mixture.  Top with cheese, sour cream, and avocado.  
  • Serve.

Notes

Net Carbs = 6
Fat = 17
Protein = 34
Calories = 317