Browse Tag by mexican
Recipes

Beef & Nacho Cheese Chalupas

You’ve seen the supreme chicken chalupa (my favorite), and here is the beef-y nacho chees-y version!

In the chalupas are seasoned ground beef, lettuce, tomato, and our homemade low carb nacho cheese sauce. They were also fried in bacon grease. As the toppings are all to taste and not part of a whole recipe, the macros and directions below are only for the chalupa shells and queso/nacho cheese sauce.

To make the shells, preheat oven to 350°F.
In a medium size bowl, combine 1½ cups mozarella and 1 egg.
Stir to combine.
Microwave mozarella and egg for one minute.
👉👉No, this does not cook the egg.👈👈
Add ¾ cups almond flour to the melted mozarella and egg mixture.
Stir to combine.
Separate dough into 4 portions and roll out into circles.
Bake 15 minutes.
Heat ¼ cup bacon grease (or oil) in a small pan on medium-high.
Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness. Remove from pan and lay on paper towel to soak up the excess grease. Fold the dough in half to solidify the shape.

Macros for each chalupa shell (recipe makes 4):
Calories = 278
Fat = 21.5
Total Carbs = 5.25 | Net Carbs = 3
Protein = 18.25

To make the queso/nacho cheese sauce: 4 slices of American Cheese slices torn up, 2 tbsp of low carb salsa and 1-2 tbsp bacon grease (or butter if you don’t save your grease). Microwave for 1 minute, stir, then microwave another 30-60 seconds.

Recipes

Mexican Pizza

First, low carb chicken chalupas (a couple posts back) and now Mexican Pizza?! These @cutdacarb wraps grill up PERFECTLY for Mexican Pizzas! That 💥CRUNCH💥 you hear when they break under your fork, along with that melty, cheesy, beefy-ness… 😙👌

On the pizza is seasoned ground beef, shredded cheese, chopped tomatoes, taco sauce, sour cream and green onion.

Recipes

Chicken Chalupas

This was ALWAYS what I would get at Taco Bell, and now we made them low carb! It’s a modified version of what you may know as “fat head dough”. We always leave out the cream cheese to not only save carbs/calories, but to make the dough less sticky and therefor easier to work with.

In the chalupas are chicken, lettuce, tomato, shredded cheese, and sour cream. They were also fried in bacon grease. As the toppings are all to taste and not part of a recipe, the macros and directions below are for the chalupa shells only.

Ingredients:
1½ cups shredded mozarella
1 egg
¾ cups almond flour
¼ cup bacon grease (or frying oil)

Directions:
Preheat oven to 350°F.
Melt mozarella and egg in microwave for one minute.
Add almond flour.
Separate dough into 4 portions and roll out into circles. Bake 15 minutes.
Heat bacon grease (or oil) in a small pan on medium-high.
Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness.
Remove from pan and lay on paper towel to soak up the excess grease. Fold the dough in half to solidify the shape. Repeat x 3.
Fill with toppings.

Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $1.87 and make 4 chalupa shells.
Per chalupa shell:
Calories = 278
Fat = 21.5
Total Carbs = 5.25 | Net Carbs = 3
Protein = 18.25

Recipes

Beef Quesadilla on CutDaCarb Wraps

😘😘 and thank yous to www.cutdacarb.com for sending me some of her low carb wraps/flat bread/tortillas to try! I’ve seen people do some amazingly inventive things with these wraps (she reposts them on her page) – and I still have plans for them – but I also have a huge soft spot for EASY. Especially when you spend the entire holiday weekend binge watching TV shows and all you really have time for is quesadillas between episodes…🤣

ⓣⓗⓔ ⓡⓔⓥⓘⓔⓦ

The nutrition information and ingredients are posted in the slides also, but each wrap is 9 net carbs. I was a little scared when I saw that number, but then I realized the only other low carb tortillas we’ve used were 6 net carbs, and were much thicker, for a much smaller area. These are over 9″ x 12″, therefor you get not only more of the wrap itself, but the quality/texture is so thin it crisps 👌beautifully👌. Very very crunchy and light when you fry it, soft and pliable if you don’t – and most importantly…IT TASTES GOOD. If you’ve ever tried to make a homemade tortilla, you will especially appreciate and wonder how she managed to get a really good quality tortilla to somehow be low carb. These are definitely the best low carb tortillas/wraps we’ve had.

Recipes

Parmesan Chip Nachos with Homemade Queso

A few posts back I raved about how easy and cheap parmesan crackers are to make. We’ve used them for nachos several times, but for some reason I always felt the need to make them round even though I would just be breaking them up into pieces.¯\_(ツ)_/¯ I wanted to see how they would cook in one. Large. Sheet. It worked! For some reason, baking shredded parmesan just results in the perfect crunchy texture every time. I mean just LOOK at the strength in that video! (scroll right)

We used a pound of seasoned ground beef, homemade queso/nacho cheese sauce (recipe below), chopped tomato, shredded cheese, and guacamole.

To make the crackers: spread out about 1 – 1½ cups of shredded parmesan on a silicon mat-lined baking sheet (or parchment paper) and bake at 350°F for 15 minutes on the top rack.

Macros for the full sheet of crackers (using 1½ cups of shredded parmesan):
Fat = 48
Total Carbs = 6 | Net Carbs = 6
Protein = 60

To make the queso/nacho cheese sauce: 4 slices of American Cheese slices torn up, 2 tbsp of low carb salsa and 1-2 tbsp bacon grease (or butter if you don’t save your grease). Microwave for 1 minute, stir, then microwave another 30-60 seconds.

Macros for the nacho cheese sauce/queso:
Fat = 38.9
Total Carbs = 4 | Net Carbs = 3.5
Protein = 16