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!