5.0 – 1 reviews • Appetizer
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
4 servings |
Ingredients
- Canola oil, for frying
- 6 ounces uncooked pork rinds (or pre-cooked store-bought), chopped
- 8 ounces 80/20 ground beef
- 3 ounces dry taco seasoning
- 6 ounces Mexican blend cheese
- 3 ounces chopped iceberg lettuce
- 1 ounce diced jalapeños, fresh or canned with seeds
- 1 ounce diced onions
- 1 ounce diced tomatoes
- 2 ounces sour cream
- 3 ounces salsa
Instructions
- Turn a deep fryer to 350 degrees F. When the fryer reaches 350 degrees, place a handful of uncooked pork rinds into the hot oil. Allow the rinds to cook and expand in the oil for 3 to 5 minutes. Don’t overcook or the rinds will become tough. (If you don’t have a fryer, you can substitute pre-cooked store-bought pork rinds.)
- Place the beef into a hot fry pan. Lightly mix the beef with half of the taco seasoning and fry and chop into smaller pieces until the beef is fully cooked.
- Find a round 9-inch plate and place the lightly crisped pork rinds onto the plate. Sprinkle the rinds with the remaining taco seasoning. Then top the rinds with the cooked and drained taco meat pieces. Put on the Mexican cheese. Place the plate into the microwave for 2 minutes to melt the cheese. Remove the nachos from the microwave and the top with lettuce, jalapeños, onions and tomatoes. Serve with a side of sour cream and your favorite salsa.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
811 |
| Total Fat |
68 g |
| Saturated Fat |
18 g |
| Carbohydrates |
17 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
30 g |
| Cholesterol |
115 mg |
| Sodium |
1901 mg |