1jalapeno(seeded if desired and sliced into rings)
desired nacho garnishes(not included in nutrition facts)
Instructions
Prep Work
Place your cheese in the freezer for about 20 minutes. This will make it easier to shred, especially if you are shredding it in a food processor.
While the cheese is freezing, prep your remaining ingredients. Slice/chop/mince/cube the jalapenos (don't forget to wear gloves when handling the jalapenos), onions, eggplant, garlic, and bacon (do the bacon last). Combine the spices for each part of the recipe into separate bowls. Gather all the pans and utensils you will need to make your work flow more smoothly.
Shred the cheese and set it aside.
Refried "Beans"
Prepare according to the directions linked in the notes. I know this is annoying. But Maria is the kitchen genius who came up with this recipe, and she deserves the website traffic associated with it. Thanks for understanding.
Set aside half of the bean mixture to use in the nachos. The other half can be refrigerated or frozen for another use.
Beef Mixture
Adjust oven rack to middle position and heat oven to 400°F
Heat tallow in large cast iron skillet over medium heat until shimmering.
Cook onion until softened, about 4 minutes.
Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about one minute.
Add beef and cook, breaking up meat with a wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. If desired, break meat up into even smaller pieces using a potato masher.
Add tomato paste, Lakanto golden, apple cider vinegar, and chipotle powder and cook until tomato paste begins to darken, about 1 minute.
Add bone broth, bring to a simmer, and cook over medium-low until mixture is nearly dry, about 5 minutes.
Stir in half of the refried bean mixture and lime juice, then immediately transfer to a plate or bowl.
Nacho Assembly
Spread half of the pork rinds onto serving platter(s) or baking dish.
Crumble half of beef mixture over pork rinds.
Top with half of the cheese, then half of the jalapeno slices.
Repeat layers with remaining ingredients.
Bake at 400°F until cheese is melted and just beginning to brown, about 12-14 minutes. Garnish with other nacho toppings, such as salsa, sour cream, chopped cilantro, or diced avocado as desired. (Garnishes are not included in nutrition facts.)
Notes
Follow this link for the Refried "Beans" instructions.If you don't have chipotle powder, you can substitute 1/4 tsp smoked paprika and 1/4 tsp chili powder.These nachos are best served fresh. If you know they won't all be eaten at once, it would be best to set aside some of the pork rinds and refrigerate some of the beef mixture, cheese, and jalapeno rings in separate containers, to be assembled, baked, and enjoyed later. If you find yourself with some leftovers after they have been baked, you can refrigerate them, then reheat in a 400°F oven until warmed. This result in slightly soggy pork rinds, but the nachos still taste good.