Pork Rind Nachos

Step 1

Place ½ pound lean ground beef in large skillet and place skillet on stovetop over medium-high heat. Cook ground beef, stirring frequently and breaking up beef into crumbles, until ground beef is completely browned.

Step 2

Once ground beef is browned, add ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ¼ teaspoon garlic powder, and ¼ teaspoon freshly ground black pepper to skillet. Pour in ¼ cup water and stir to incorporate water, spices, and ground beef.

Step 3

Simmer mixture 3 to 5 minutes or until liquid fully evaporates and/or is absorbed into meat.

Step 4

Preheat broiler on high. If needed, reposition oven racks so that sheet pan can sit approximately 6 to 8 inches beneath heating element.

Step 5

Spread half of 1 2.5-ounce bag pork rinds across baking sheet. Sprinkle half of shredded cheese evenly across top of pork rinds, then top cheese layer with half of prepared taco meat.

Step 6

Layer remaining pork rinds on top of taco meat, then top pork rinds with evenly-distributed layers of remaining shredded cheese and remaining taco meat.

Step 7

Place baking sheet under preheated broiler and broil nachos just until shredded cheese melts. Be careful not to broil nachos too long or pork rinds can burn or lose their crisp texture.

Step 8

Once shredded cheese is melted, remove baking sheet from oven. Top nachos with desired toppings and serve immediately.