Iron Skillet Pork Rind Nachos – A Flavorful and Low Carb Snack
If you are a nacho fan, but want something low-carb, then you will love these iron skillet pork rind nachos. Instead of tortilla chips, you get crispy pork rinds that hold up surprisingly well under layers of melted cheese, seasoned beef, and all the good stuff like avocado, tomato, olives, and sour cream.
I love how easy it is to throw everything into a cast-iron skillet. Baking everything in a cast-iron skillet gives the pork rinds just the right amount of crunch and keeps the whole thing hearty enough to be a meal or a really satisfying snack.
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These iron skillet pork rind nachos take all the flavors you love about classic nachos and flip them into a low-carb, high-flavor snack. Pork rinds might sound a little wild at first, but they’re super crispy, sturdy enough to hold all the toppings, and they soak up just the right amount of melted cheese.
How to Make Iron Skillet Pork Rind Nachos
Here are the ingredients you need to make iron skillet pork pork rind nachos, plus step by step instructions for how to make them.
Ingredients
- 5 ounce bag of pork rinds
- ½ lb ground beef
- 2 tsp taco seasoning
- 1 cup sharp cheddar cheese, shredded
- 1 roma tomato, diced
- 1 avocado, diced
- 2.25 oz can sliced black olives, drained
- 1/4 cup sour cream
Step by Step Instructions
1. Start by preheating your oven to 350°F. While it’s heating up, go ahead and dice the tomato and avocado so they’re ready to go when it’s time to top the nachos.
2. Place your cast iron skillet on the stove over medium heat. Add the ground beef and cook it, breaking it apart with a spatula as it browns. Once it’s fully cooked and no longer pink, drain off any excess grease. Stir in the taco seasoning until the beef is well coated and flavorful. Transfer the seasoned beef to a plate and set it aside for a minute.
3. In the same cast iron skillet (no need to clean it out), spread out the pork rinds to create an even layer across the bottom.
4. Spoon the cooked ground beef evenly over the pork rinds, then sprinkle the shredded cheddar cheese generously over the top.
5. Place the skillet in the oven and bake for about 8-10 minutes, just until the cheese is completely melted and bubbling. Keep an eye on it – you don’t want to overbake and risk burning the pork rinds.
6. Carefully take the skillet out of the oven. Scatter the diced tomato and across the top, followed by the avocado.
7. Top up with the black olives, and finish it off with a drizzle of sour cream. You can just use a spoon or pop the sour cream into a small plastic bag, snip the corner, and squeeze it over if you want it to look a little fancier.
8. Serve the nachos while they’re hot and melty. Dig in and enjoy!
Once you pile everything into the skillet and see that cheese bubbling, it’s pretty much impossible to wait. These pork rind nachos are seriously filling and hit every craving – salty, cheesy, savory, crunchy. Perfect for game day, a casual hangout, or honestly just when you want something that’s easy but still feels like a treat. Dig in while it’s hot!
More Snack Recipes
- Cheese and Egg Chips
- No Bread Cucumber Sandwiches
- Zucchini Pizza Bites
- Salmon Cucumber Bites
- Cheddar Cheese Taco Cups
- Mini Cheeseball Bites
- Easy Zucchini Tots
Iron Skillet Pork Rind Nachos
Ingredients
- 5 ounce bag of pork rinds
- ½ lb ground beef
- 2 tsp taco seasoning
- 1 cup sharp cheddar cheese, shredded
- 1 roma tomato, diced
- 1 avocado, diced
- 2.25 oz can sliced black olives, drained
- 1/4 cup sour cream
Instructions
- Start by preheating your oven to 350°F. While it’s heating up, go ahead and dice the tomato and avocado so they’re ready to go when it’s time to top the nachos.
- Place your cast iron skillet on the stove over medium heat. Add the ground beef and cook it, breaking it apart with a spatula as it browns. Once it’s fully cooked and no longer pink, drain off any excess grease. Stir in the taco seasoning until the beef is well coated and flavorful. Transfer the seasoned beef to a plate and set it aside for a minute.
- In the same cast iron skillet (no need to clean it out), spread out the pork rinds to create an even layer across the bottom.
- Spoon the cooked ground beef evenly over the pork rinds, then sprinkle the shredded cheddar cheese generously over the top.
- Place the skillet in the oven and bake for about 8-10 minutes, just until the cheese is completely melted and bubbling. Keep an eye on it – you don’t want to overbake and risk burning the pork rinds.
- Carefully take the skillet out of the oven. Scatter the diced tomato and across the top, followed by the avocado.
- Top up with the black olives and finish it off with a drizzle of sour cream. You can just use a spoon or pop the sour cream into a small plastic bag, snip the corner, and squeeze it over if you want it to look a little fancier.
- Serve the nachos while they’re hot and melty. Dig in and enjoy!
