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Low Carb Mexican Crisps

This is one of those recipes that I wasn’t sure if I should post, it is so simple.

I almost didn’t want to share this recipe. It so simple and basic but I don’t know if everyone knows about this recipe. It is perfect for busy days or lazy days. It is similar to tostadas but different at the same time. This is basically a low carb or trim healthy mama s version. If you look around my site, you can tell I love Mexican food. I could eat it everyday. I enjoy Tex-Mex and more authentic Mexican food. I have even made my own langua tacos. Yum! Here is another way to get that Mexican flavor in a super fast and easy way.

You can dress these up or down as much as you want.

These are perfect for picky kids. They can add to the crisps as little or as much as they want. You can even hide some finely diced mushrooms or well cooked and seasoned cauliflower rice. I let my teens add as much toppings as they wanted. If you have really little ones or even clumsy teens, after adding the meat and cheese you can cut them into triangles to make it easier for them to handle. I lose a decent amount of toppings with almost every bite.

This recipe can be made with various types of meat.

I had some leftover roasted turkey. I took the meat and chopped it. I added the meat to the skillet and some salsa to the skillet as it reheated. I added Mexican seasonings, basically a diy taco seasoning. I followed the recipe as written the rest of the way. If your meat has a mild flavor, you can use your leftover meat in this recipe. Flavor it up as much or as little as you want.

Low Carb Mexican Crips


  • 8 Soft Taco Style Low Carb Tortillas
  • 1 LB Hamburger Meat
  • 1 Pckg Taco Seasoning or a DIY recipe
  • 2 T Butter
  • 2 C Shredded Cheddar or Monterey Jack Cheese

Toppings: Desired toppings- Chopped lettuce, Diced tomatoes, Cilantro, Green Onions, Olives, Sour Cream, Avocado, etc.


    • Pre-heat oven to 350 degrees. Put one tablespoon on each large cookie sheet. Put cookie sheets in the oven to melt. Take the tortillas and rub one side into the melted butter and flip over. Repeat on that side. Bake for 5 minutes.
    • Brown hamburger meat and add your seasonings.
    • Stir and combine well.
    • Flip the tortillas over. Divide hamburger meat and cheese evenly over the tortillas. Cut into triangles if needed.
    • Bake 3-6 minutes. You don't want them to burn. They will be a little crispy but not all the way when you take them out. They will get crispier as they cool. Ignore the ugly pans.
    • Remove baked tortillas and put on plates.
    • Top with desired toppings.

    2 Responses to “Low Carb Mexican Crisps

    • In Re directions: “Put one large tablespoon on cookie sheet” . One TBS of what? Thank you.

      • Jennifer Overstreet
        4 years ago

        It is butter. I will make it clearer. Thanks for letting me know.

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