Keto Nachos with Pork Rinds

These keto nachos are so good! To make them, simply replace the tortilla chips with crunchy pork rinds.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 318kcal

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.

Instead of using onion powder, you can finely chop a small onion and cook it with the meat.
It's best to use large, puffy pork rinds in this recipe. And please use pork rinds and not pork crackling. You want large, puffy pieces for scooping out the meat and cheese.
The nutrition info doesn't include any extra toppings such as sour cream or guacamole.
You can keep the meat mixture for 3-4 days in an airtight container in the fridge and reheat it in the microwave. I don't recommend trying to keep leftovers of the whole dish. The pork rinds will become soggy.