Pork rind nachos
A tray of crunchy pork rinds under taco-spiced beef and melted cheddar, finished with cool tomatoes, avocado, green onions and a spoonful of sour cream. Five minutes in the oven is all it takes, and the pickled jalapeños are there for anyone who wants them.
- Time
- 25 min (10 prep + 15 cook)
- Servings
- 4
- Per serving
- 487 kcal
- Protein
- 44 g
Ingredients
Taco beef
- 12 oz ground beef (93% lean)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 tsp salt
- 1/4 cup water
- 4 oz pork rinds, plain
- 1 cup cheddar cheese, shredded
To finish
- 1 1/3 cups cherry tomatoes, quartered
- 1/2 large avocado, diced
- 2 green onions, sliced
- 2 tbsp pickled jalapenos, on the side if you are feeding children
- 1/3 cup light sour cream
Steps
- Heat the oven to 400°F and line a large rimmed baking sheet with parchment.
- Brown the beef in a skillet over medium-high heat, breaking it up, for 6–8 minutes, until no pink remains and it reaches 160°F. Tip off any fat. Stir in the spices, salt and water and let it bubble for 2–3 minutes, until the pan is dry: wet beef turns the rinds soggy.
- Spread the pork rinds over the sheet in one loose layer. Spoon on the beef, scatter with the cheddar and bake 4–5 minutes, until the cheese has melted.
- Top with the tomatoes, avocado, green onions, jalapeños and spoonfuls of sour cream, and eat straight away, while the rinds are still crisp.
Good to know
Can I get ahead?
Yes. Cook the taco beef up to 3 days ahead and keep it in the fridge, then warm it in a skillet before it goes on the rinds. Assemble only when you are ready to eat; finished nachos do not keep.
Which pork rinds should I buy?
Plain ones. Flavored bags often carry sugar and a lot of extra salt, and the beef and cheese bring plenty of seasoning of their own.
Alternative
Per
- Calories
- 210
- Protein
- (37%)
- 19 g
- Fat
- (57%)
- 13 g
- Carbohydrates
- (6%)
- 4 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 491 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1949 kcal goes into the pot and 1046 g of ingredients comes out as about 928 g of food: 210 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.