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Cinco de Mayo is coming up. It’s not Mexican Independence Day. If I had a peso for every time I’ve had to explain its historical significance, I could buy me a churro! 😛 It commemorates the Mexican army’s victory France at the Battle of Puebla. It’s a bigger holiday here than it is in Mexico. Don’t get me wrong. We celebrate in Mexico. Any excuse to party is a good excuse. Me, I like to celebrate with Pork Rind Nachos with Spicy Cheese Sauce.
These Pork Rind Nachos are like a big fiesta in your mouth but with a mariachi band playing. Even if you’re not into celebrating Cinco de Mayo, or maybe you’re looking for something OTHER than tacos, you’re going to fall in love with this recipe. I mean, we’re talking bacon and cheese sauce and pork rinds. Tell me you’re drooling because I can’t be the only one here. And it all cooks in one big pan… easy clean up, my friends!
Here’s something to know about these pork rind nachos. If you top them with the spicy cheese sauce, the pork rinds will get soggy. Sooooo, my tip is to serve the sauce on the side and dip as you go along. If you’re with people who like you, they might even let you double dip. I’m using cheddar and Monterrey Jack here, but feel free to change it up however you like. iBuen Provecho!
Hungry for More?
Pork Rind Nachos with Spicy Cheese Sauce
- 4 strips of bacon cut into small pieces
- 1/2 lb ground beef
- 1 tablespoon ground cumin
- 1 dash ground oregano
- 1 tablespoon paprika
- salt and pepper
- 1/4 onion diced
- 1 garlic minced
- For Spicy Cheese Sauce:
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/2 cup cheddar
- 1/2 cup Monterrey Jack
- 1 chipotle finely chopped
- salt and pepper
- 1 bag pork rinds
- Toppings: optional
- green onions
- pickled jalapeños
- Cook bacon and set aside.
- Drain the fat, leaving 1 tablespoon of fat in the pan.
- Add the beef, cumin, oregano, paprika, salt, pepper, onion, and garlic to the pan.
- Cook everything until the beef is no longer pink. About 5 minutes.
- Spicy Cheese Sauce:
- In a small pan, add butter and flour.
- Cook for 1 minute, stirring constantly.
- You’ll see it start to bubble. That’s when you know to add milk slowly, stirring constantly with a whisk.
- When it starts to thicken, add both cheeses.
- Keep stirring until the cheese melts. Turn heat off.
- Add chipotle, salt, and pepper. Set aside.
- To Assemble:
- Open bag of pork rinds and put on a plate.
- Top with beef mixture and toppings.
- Serve cheese sauce on the side, or the pork rinds will get soggy.