Nachos
1 cup shredded Cheddar cheese (2 carbs)
4 oz. ground beef (0 carbs)
1 teaspoon chili powder (0 carbs)
1/4 teaspoon garlic powder (.5 carb)
1/4 teaspoon cumin (.25 carb)
1/2 cup lettuce pieces (0 carbs)
1/4 cup tomato pieces (1 carb or less)
1 tablespoon sour cream (1 carb)
1 tablespoon mayonnaise (0 carbs)
1 teaspoon to tablespoon cream (0 carbs)
Heat the oven to 350°. Reserve 1/4 cup cheese for garnish. Spread 1 tablespoon piles of cheese (try to make them level on top) on a cookie sheet and bake them for 5 to 6 minutes until they're crisp. (Note: You can use any kind of cheese. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Soft, gooey cheeses like mozzerella will not work well.) When the chips are done, remove them from the sheet and spread them on a plate.
Brown the ground beef in a skillet. Stir in the taco seasoning and a bit of water. Cook it down until the meat is moist but not runny. Put the ground beef on top of the chips.
Garnish with the lettuce and tomato.
Mix the sour cream and mayonnaise together and thin with cream so it's drizzlable (not gloppy and not runny). Drizzle it on top of the lettuce and tomato. Top it all with the reserved 1/4 cup cheese.
