Pork Rind Nachos as served at Joe's Gizzard City in Potterville, MI, as seen Triple D Nation.
Recipe courtesy of Joe's Gizzard City

Pork Rind Nachos

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings



  1. Turn a deep fryer to 350 degrees F. When the fryer reaches 350 degrees, place a handful of uncooked pork rinds into the hot oil. Allow the rinds to cook and expand in the oil for 3 to 5 minutes. Don’t overcook or the rinds will become tough. (If you don’t have a fryer, you can substitute pre-cooked store-bought pork rinds.)
  2. Place the beef into a hot fry pan. Lightly mix the beef with half of the taco seasoning and fry and chop into smaller pieces until the beef is fully cooked.
  3. Find a round 9-inch plate and place the lightly crisped pork rinds onto the plate. Sprinkle the rinds with the remaining taco seasoning. Then top the rinds with the cooked and drained taco meat pieces. Put on the Mexican cheese. Place the plate into the microwave for 2 minutes to melt the cheese. Remove the nachos from the microwave and the top with lettuce, jalapeños, onions and tomatoes. Serve with a side of sour cream and your favorite salsa.