Active Time: :20 Mins
Total Time: :25 Mins
Yield: :Serves 8
We’ve got the perfect way to satisfy a high-carb craving without getting off your low-card 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.
- 2plum tomatoes, seeded and diced (about 3/4 cup)
- 1jalapeño chile, seeded (optional) and finely diced (about 2 Tbsp.)
- 1small red onion, finely diced (about 1/4 cup)
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 1/2 teaspoons table salt, divided
- 1/3 cup sour cream
- 2 teaspoons minced chipotle chile in adobo sauce (from 1 can)
- 1 pound ground sirloin
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 6 ounces pork rinds
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 1avocado, diced
- 2 tablespoons chopped fresh cilantro
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.
Source: Read Full Article