Carnivore Pork Rind Nachos

Ingredients:

• 3 cups pork rinds (preferably unflavored)
• 1 lb ground beef or ground pork (80/20 for more fat)
• 2 tbsp beef tallow or butter
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp garlic powder (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup shredded cheddar cheese (or cheese of your choice)
• 1/4 cup heavy cream (optional, for extra richness)
• 2–3 slices of cooked bacon (optional, for added crunch)
• 1/4 cup sour cream (optional, for dipping)
• 1/4 cup guacamole (optional, for dipping)

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Instructions:

1. Cook the Meat:
   • In a large skillet, heat 2 tablespoons of beef tallow or butter over medium heat.
   • Add the ground beef or pork to the pan and break it apart with a spatula. Cook until browned and fully cooked through, about 6–8 minutes.
   • Season with salt, pepper, smoked paprika, and garlic powder (if using). Stir well and set aside.
2. Prepare the “Nacho Base”:
   • Spread the pork rinds in a single layer on a baking sheet or oven-safe dish.
   • Optional: If you prefer slightly softer pork rinds, you can warm them in the oven at 350°F (175°C) for about 5 minutes, but this step is not required.
3. Assemble the Nachos:
   • Evenly distribute the cooked ground meat over the pork rinds.
   • Sprinkle the shredded cheddar cheese over the meat, ensuring it melts into the rinds.
   • Optionally, break the cooked bacon into small pieces and scatter over the top.
4. Melt the Cheese:
   • Place the pork rind nachos under the broiler for 2-3 minutes, watching closely until the cheese is melted and bubbly. You can also heat them in the oven at 375°F (190°C) for 5–7 minutes.
5. Serve:
   • Once the cheese is melted, remove the nachos from the oven and serve immediately. For extra indulgence, serve with sour cream and guacamole on the side for dipping.

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