Lentil Tortilla Chip Nachos with Venison, Cheese and Veggies - Keto Dish

March 24, 2025

This Keto Friendly Dish with a Mexicali Flair will surely be a hit at your next gathering. It was served at the Brother's Meeting and the guys just loved it! Can be served as a meal on its own or as an appetizer. Additional Side Toppings top it all off to perfection! You can adapt this recipe to what you have on hand and substitute a meat or make it vegetarian. No worries with Seed oil Tortillas, as no oil is used and you control what Lentils you use. Make it mild like I did or spice it up with your spicy seasonings or hot peppers. This was a recipe adapted online from a Hawaiian Diet. Originally, the Lentil batter was poured onto the baking pan intended to be one whole piece. But the original directions did not say to put parchment paper down and it did stick some. You may want to tweek recipe times and temperature according to your oven if it runs hotter or not. Yields one very large Baking Pan or 2 Smaller ones. You can also scale the recipe down if you don't want to make this much.

Keto Friendly Nachos with Venison, Cheese and Veggies

1 Cup of Dry Lentils of Choice, I used Regular Green

2 C water to soak Lentils 

2 lb Ground Venison, cooked, seasoned with Salt Pepper, Spices

1 Can Refried Beans or Beans that you have mashed up

1 tsp Cumin, 1 tsp Oregano, Seasonings of Choice

2 C Tomato Sauce or Taco Sauce of Choice

2 C Cheese of Choice (I used Dutch Country Mozzarella Cheese and SummerHill Smoked Sharp Creamy White American Cheese, shredded or chopped into small pieces

1 Med. Onion, chopped (I used Sweet)

1 Avocado, as topping garnish

1 1/2 Cup Chopped Variety Bell Peppers

1 Lime

1 Cup Sour Cream or Plain Yogurt

1 C Chopped Mushrooms

1 C Chopped Cilantro

1/2 C Chopped Black Olives

2 Cloves Garlic, Chopped

Instructions:

In a pint jar place 1 C dry lentils in jar and fill up with the 2 C water. Let set 4 hours or overnight. When ready, place the whole soaked Lentil and water mixture into a blender and blend until smooth. (I added spices into the mixture as well.)

Place a piece of parchment paper onto 1 Large baking pan or 2 smaller ones and pour batter so it covers the pan. Use a spoon or spatula to spread it out if needed. Place into preheated 375 to 400 degree oven for 30 to 40 minutes. Keep an eye on it. (I originally put it in pan with no parchment paper and it stuck and almost burned doing it for 40 min. on 400.)

While Lentil batter is baking, cook your meat with half of the amount of your veggies, half the tomato sauce or taco sauce, and half the lime. Set aside.

Once Lentil tortillas are done, take out of oven allow to cool a bit and take off parchment paper and dispose or reuse the parchment paper for Nachos. Break cooked lentils into tortilla sized/bite sized pieces on top of parchment paper on baking pan(s). Parchment paper at this point is optional, but it does help to prevent sticking. So I recommend it.

Top your tortillas with the Cooked Meat/Veggie Mixture. Add your Cheese, A Few Spoonfuls of Red Sauce, and any other additional spices or additional meat of choice you'd like. Place into Oven to melt the cheese for 375-400 degrees for 10 minutes or until the cheese is well melted. 

Take out of oven and allow to cool for a bit. You may keep tin foil over it until your guests are ready to eat to keep it warm for a bit and serve with the rest of your reserved veggies, avocado, Sour Cream, Cilantro & Top them with rest of Lime juice, and Additional Red Sauce.

Grab a plate and Place Tortilla/Meat/Veggies on it and top with your desired toppings and Enjoy!

Print it!

 

---

Also in Our Back to Basics Journey