Lamb and Bean Nachos With Salsa Fresca

"A Aussie lamb version of a Mexican recipe. The lamb mixture can be made ahead of time and frozen."
 
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photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:
35mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Cook lamb in a large heated oiled pan, stirring until browned.
  • Add seasoning mix, undrained crushed tomatoes, undrained beans and water and bring to the boil.
  • Simmer, uncovered for 10 minutes or until mixture thickens, stirring occasionally.
  • Just before serving, spread corn chips over a large heatproof plate. Top with lamb mixture, sprinkle with cheese.
  • Bake nachos, uncovered, in a moderate oven for about 10 minutes or until heated through.
  • Combine mashed avocado with half of the Salsa Fresca in a medium bowl. Drop spoon fulls of avocado mixture and sour cream over nachos.
  • Top with the remaining Salsa Fresca.
  • Salsa Fresca:.
  • Combine all ingredients in a medium bowl.

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Reviews

  1. We LOVED this recipe. I must say upfront, that I used ground round instead of ground lamb, because that is what I had on hand. Next time, I will try it with ground lamb. I used about a pound and a quarter of meat, so I increase the amount of chips that I used to about 3/4 of a large bag. These nachos were devine. I really loved the addition of the crushed tomatoes and Mexican chili beans, making this recipe special. The salsa fresca was the perfect meld of flavors and I especially liked it blended in with the mashed avocado. I have some of that mixture left over and will enjoy it with chips today. Yum!!
     
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RECIPE SUBMITTED BY

Gold Coast Australia
 
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