Pork Rind Loaded Nachos
Crispy pork rinds piled high with seasoned ground beef, extra cheese, and fresh homemade salsa, drizzled with olive oil.
Ingredients
3 cups pork rinds
1 lb ground beef
2 Tbsp butter (for cooking beef)
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
¾ cup shredded cheddar cheese
¾ cup shredded Monterey Jack cheese
¼ cup sour cream
¼ cup guacamole or sliced avocado
2 Tbsp sliced jalapeños
2 Tbsp chopped red onion
2 Tbsp chopped cilantro
2 Tbsp olive oil (for drizzling)
For the Fresh Salsa:
2 medium Roma tomatoes, diced (about 1 cup)
¼ cup finely chopped red onion
1 Tbsp chopped cilantro
1 Tbsp diced jalapeño (optional, for heat)
1 Tbsp lime juice
Salt, to taste
Macronutrients
Protein: 88g
Fat: 125g
Carbs: 21g
Preparation
In a bowl, combine diced tomatoes (2), finely chopped red onion (¼ cup), chopped cilantro (1 Tbsp), diced jalapeño (1 Tbsp), lime juice (1 Tbsp), and a pinch of salt. Stir gently and let sit to meld flavors.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and spread the pork rinds (3 cups) evenly in a single layer.
In a skillet over medium heat, melt butter (2 Tbsp). Add ground beef (1 lb) and season with chili powder (1 tsp), cumin (½ tsp), garlic powder (½ tsp), smoked paprika (½ tsp), salt, and pepper. Cook until browned and fully cooked, about 6–7 minutes. Drain any excess grease.
Spoon the seasoned beef evenly over the pork rinds. Sprinkle with shredded cheddar (¾ cup) and Monterey Jack (¾ cup) cheeses. Bake for 5–7 minutes, or until the cheese is melted and bubbly.
While the nachos are baking prepare guacamole. In a small bowl mix together smashed avocado, lime juice, salt, and pepper.
Remove from the oven and top with sour cream (¼ cup), guacamole or avocado (¼ cup), fresh salsa, sliced jalapeños (2 Tbsp), chopped red onion (2 Tbsp), and chopped cilantro (2 Tbsp). Drizzle olive oil (2 Tbsp) over the entire dish. Serve hot.
MONDAY 250811