Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.
Every once in a while I like to cook dinner. It’s not often, and thankfully I have a husband who happily cooks basically anytime I don’t want to, but when I do, I like to try new things. After trying the Keto diet a few months back (we’re still Keto, but a lot more flexible now), we realized what a difference it has made to be aware of what goes into our bodies. Carbs and I? We’re frenemies. My mouth loves carbs, but my body does not. Also choosing the right kinds of protein has made a big difference, AND we have really picky eaters, so cooking has basically become a chore I dislike almost as much as laundry!
Enter the low carb Keto turkey nachos.
In all honesty, I would not have tried this recipe if not for YMC asking me to write about it, but I am SO GLAD I did it because this was one of the best meals I have ever ever ever made! AND my kids ate it!
Ok so let’s start with the turkey part. If you don’t know, turkey is a lean protein machine. It’s easy to find at the grocery store, and definitely doesn’t have to be saved just for big holiday dinners, though this recipe would be PERFECT for big turkey leftovers, so keep that in mind. You can read more about turkey’s nutrient-rich goodness over at makesitsuper.ca.
I used turkey breast and simply cooked them in a frying pan with some lard, then seasoned them with my favourite taco seasoning. Next to it you can see some yellow peppers getting cooked up, too.
For the nacho chips, I used this recipe, and while the dough itself is super easy to make and it tastes really good, it is a HUGE task to cook these bad boys up. Not even gonna lie. It took FOREVER!
Once all of the chips were cooked, I started layering the nachos and preheated my oven to 400*F.
First a layer of turkey, then cheese and some salsa. I kept it pretty simple (to make sure the kids would eat it).
Then I repeated the process, topped the whole thing with some sautéed yellow peppers and popped them into the oven.
That’s it, you guys! If you’re not keto, or you know of an easier way to make chips, this process will take you WAY less time than it did for me. Honestly, this was like a 90-minute cooking fest, but it was worth every last second because, like I said before, pretty much the best thing I’ve ever made!
Doing this with turkey rather than the traditional meat amped the nutritional value, and also made the whole thing taste even more delectable and special. Add in some sour cream, extra salsa, homemade guacamole and a margarita, and you have yourself a super keto-friendly Mexican dinner.
Here’s a quick list of ingredients:
- 1 lb of boneless, skinless turkey breast
- 2 tablespoons of olive oil, lard, or ghee
- 1/2 yellow pepper, sauteed
- nacho chips (keto recipe)
- the following to taste: shredded cheese, salsa, guacamole, sour cream
- whatever other nacho toppings you’d like (chives, cilantro, olives, whatever floats your boat)
Because the chips are so filling, this one platter of nachos was more than enough for 2 adults and 2 toddlers, and I only used half of the chips. As a quick note: the chips apparently freeze very well, so you can save them for later! They were surprisingly crispy and delicious on their own, too.
Let me know if you try this recipe, because I’m pretty sure you wouldn’t regret it!