We’ve got the perfect way to satisfy a high-carb craving without getting off your low-carb diet. These nachos are hearty and slightly chewy with a little bit of lightness. Balance the rich meat and cheese with creamy chipotle sauce and pico topping. Distribute the toppings evenly and work them into the spaces and crevices. This way, each “chip” gets toppings and the center doesn’t end up a soggy mess.The best pork skins to use for this recipe are chicharrones, which are firmer and crispier. You can find them in large “sheets” at international markets or grocery stores.
How to Make It
Preheat oven to 450°F. Stir together tomatoes, jalapeño, onion, lime juice, and 1/4 teaspoon of the salt in a medium bowl.
Stir together sour cream and chipotle chile in a small bowl.
Heat a large nonstick skillet over medium-high. Add beef, chili powder, cumin, granulated garlic, pepper, and remaining 1 teaspoon salt; cook, crumbling with a wooden spoon until browned and cooked through, about 10 minutes.
Arrange pork rinds in an even layer on a small, rimmed baking sheet; top evenly with beef mixture, and sprinkle with cheese. Bake in preheated oven until cheese is melted, about 5 minutes. Top with tomato mixture and avocado. Dollop with chipotle sour cream; sprinkle with cilantro. Serve immediately.