INGREDIENTS

Spices:

• 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon fine salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

Nachos:

• 1 tablespoon olive oil plus extra for the baking dish

• 1 lb. lean ground beef (85/15)

• 4 oz plain pork rinds

• 8 oz shredded cheddar (2 cups)

• 1/2 cup pickled sliced jalapenos

INSTRUCTIONS

• Heat your oven to 400 degrees F. Lightly grease a rimmed casserole dish with olive oil. A 9 X 13-inch baking dish works well, as shown in the video. In the photos, I made half the recipe so used a smaller baking dish.

• Mix the salt, pepper and spices in a small bowl. Set aside.

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef. Cook, stirring and breaking up the meat, until no longer raw, about 5 minutes. Drain well. It's important to drain really well or the meat juices will make the pork rinds soggy.

• Return the drained beef to the skillet. Lower the heat to medium and stir in the spice mixture. Cook, stirring, for about 2 more minutes. Remove from heat.

• Spread the pork rinds in a single layer on the prepared pan. Top with the cooked ground beef, then sprinkle the shredded cheese evenly on top. Arrange the jalapenos on top of the cheese.

• Bake until the cheese is melted, about 5 minutes. Serve immediately, with your choice of toppings such as hot sauce, sour cream, guacamole, and/or salsa.