Preheat the oven to 375°F. Line a large baking sheet with parchment paper or aluminum foil.
Spread the pork rinds out in an even layer on the prepared baking sheet. Try to get them in a single layer with minimal overlapping so the cheese melts evenly.
Sprinkle the shredded Mexican blend cheese evenly over the pork rinds. Scatter the seasoned cooked ground beef and pickled jalapeño slices over the top.
Bake for 5 to 7 minutes, just until the cheese is completely melted and bubbly. Watch carefully because the pork rinds can darken quickly.
Remove from the oven and immediately dollop the sour cream, guacamole, and salsa over the nachos. Sprinkle with the chopped cilantro and a dusting of cumin.
Serve right away while the cheese is still hot and melty. Pull apart and eat just like traditional nachos. These are incredibly satisfying and the pork rinds add a perfect salty crunch.
