Saturday, May 23, 2015

May is Salsa Month with Rudolph Pork Rinds

May is national Salsa month and I have some great recipes to share about adding Rudolph Pork Rinds in the mix and they are you could make Nachos with tortilla and pork rinds and top with your favorite toppings like beans, cheese, ground beef, chicken whatever you like to use as a topping. You could also use crushed pork rinds or broken up ones to add to the top of a Mexican Taco Salad which is listed below.
For the Meat:
3/4 pound lean ground beef (90 percent lean or higher)
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water
For the dressing:
4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad:
2 hearts romaine lettuce, chopped
1/2 cup grated Cheddar
2 ounces  Rudolph Pork Rinds (about 32 rinds)
To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.
To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate seal able container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed pork rinds or broken up in small pieces)

So those are some of my ideas and recipes to use Rudolph Pork Rinds what are yours?
 Visit Rudolph Pork Rinds at

Disclaimer: I was in no way compensated for this review and this is solely my own opinion and ideas which may differ from yours.

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