Keto Nachos with Pork Rinds
User Reviews
5
Keto Nachos with Pork Rinds
Description
This recipe uses pork rinds as a crunchy base topped with ground beef cooked in a blend of spices including smoked paprika, chili powder, cumin, and cayenne, plus shredded cheddar and pickled jalapeños. The beef is cooked and drained to avoid sogginess, then mixed with spices and layered over pork rinds in a greased baking dish. Cheese and jalapeños are added before baking until the cheese melts.
The resulting nachos balance smoky, spicy, and savory flavors with contrasts of crisp and tender textures. The pork rinds provide a sturdy foundation for scooping the flavorful meat and melted cheese.
These nachos are suitable for low-carb or keto diets and work well for gatherings or casual meals. Pork rind quality matters: large, puffy pieces are preferred over small cracklings to maintain crispness. Leftover meat can be stored and reheated, but assembled nachos should be eaten promptly as pork rinds soften quickly.
The recipe allows substituting chopped onions for onion powder. Extra toppings like sour cream or guacamole are not included in nutrition info but enhance serving options.
Ingredients
Spices:
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin ground
- ¼ teaspoon cayenne pepper
Nachos:
- 1 tablespoon olive oil plus extra for the baking dish
- 1 pound ground beef 85/15, lean
- 4 ounces pork rinds plain
- 8 ounces cheddar cheese 2 cups, shredded
- ½ cup jalapeños sliced, pickled
Instructions
- Heat the oven to 400°F. Lightly grease a rimmed casserole dish with olive oil. A 9 X 13-inch baking dish works well, as shown in the video. In the photos, I made half the recipe, so I used a smaller baking dish.
- Mix the salt, pepper, garlic powder, onion powder, smoked paprika, chili powder, ground cumin, and cayenne pepper in a small bowl. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef. Cook, stirring and breaking up the meat until it's no longer raw, for about 5 minutes. Drain well. It's important to drain well, or the meat juices will make the pork rinds soggy.
- Return the drained beef to the skillet. Lower the heat to medium and stir in the spice mixture. Cook, stirring, for about 2 more minutes. Remove from heat.
- Spread the pork rinds in a single layer on the prepared pan. Top them with the cooked ground beef, then sprinkle the shredded cheese evenly on top. Arrange the jalapenos on top of the cheese.
- Bake until the meat is cooked through and the cheese is melted, for about 5 minutes. Serve immediately with your choice of toppings such as hot sauce, sour cream, guacamole, or salsa.
Notes
- Use large, puffy pork rinds rather than small pork cracklings to maintain crisp texture suitable for scooping.
- You can swap onion powder for finely chopped onion cooked with the meat for fresh flavor.
- Cooked meat mixture stores well in an airtight container in the fridge for 3-4 days and reheats in the microwave.
- Avoid storing assembled nachos leftovers as pork rinds become soggy after refrigeration.
- Nutrition details do not account for optional toppings like sour cream or guacamole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Sodium | 353mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
