One of the saviours of low-carbing - especially when you’re trying to keep it under 30g - is tostadas, piled three inches high with meat, cheese, lettuce, some salsa, sour cream, black olives, peppers, etc. ‘Crunch’ is one of the things most missed when low-carbing. Use chicharones and romaine ribs to scoop up the fillings that fall off the tostada.
Or you could use the same ingredients to make taco salad, nachos, etc. One 5” fried corn tortilla has about 8 net carbs.
Tortilla Stack
METHOD brown lb grnd beef, chp onion, 4 chp gar/cl, cumin, chili pwder,
s/p. Add shredded sweet potatoes; cook 5 min. Offheat add chp cilantro.
ASSEMBLY Layer on sheetpan tortilla, 3/4 c meat mixture, 1/5 diced
tomatoes, 1/2 c shredded cheese; repeat w/ rest; top w/ shredded cheese.
Bake 400 deg 20 min, broil 2 min to freckle top. Cut into wedges.
SERVE w/ salsa verde, sour cream, green salad.
You reminded me of another low carb Mexican thing I would make. Haven’t done it in a while. Do you have jicamas down there? Peel and slice kind of thinnish, pile on a plate for low carb nachos. Sprinkle with shredded cheese and pickled sliced jalapeño rings, melt in micro. (The cheese slips around so it might get messy. Do we mind messy? No, we don’t. ;) )