Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Lamb and Bean Nachos With Salsa Fresca Recipe
    Lost? Site Map

    Lamb and Bean Nachos With Salsa Fresca

    Lamb and Bean Nachos With Salsa Fresca. Photo by LifeIsGood

    1/1 Photo of Lamb and Bean Nachos With Salsa Fresca

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Jewelies's Note:

    A Aussie lamb version of a Mexican recipe. The lamb mixture can be made ahead of time and frozen.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Salsa Fresca


    1. 1
      Cook lamb in a large heated oiled pan, stirring until browned.
    2. 2
      Add seasoning mix, undrained crushed tomatoes, undrained beans and water and bring to the boil.
    3. 3
      Simmer, uncovered for 10 minutes or until mixture thickens, stirring occasionally.
    4. 4
      Just before serving, spread corn chips over a large heatproof plate. Top with lamb mixture, sprinkle with cheese.
    5. 5
      Bake nachos, uncovered, in a moderate oven for about 10 minutes or until heated through.
    6. 6
      Combine mashed avocado with half of the Salsa Fresca in a medium bowl. Drop spoon fulls of avocado mixture and sour cream over nachos.
    7. 7
      Top with the remaining Salsa Fresca.
    8. 8
      Salsa Fresca:.
    9. 9
      Combine all ingredients in a medium bowl.

    Ratings & Reviews:

    • on January 06, 2010


      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lamb and Bean Nachos With Salsa Fresca

    Serving Size: 1 (602 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1214.3
    Calories from Fat 724
    Total Fat 80.5 g
    Saturated Fat 27.4 g
    Cholesterol 133.5 mg
    Sodium 897.3 mg
    Total Carbohydrate 83.7 g
    Dietary Fiber 17.0 g
    Sugars 5.1 g
    Protein 44.9 g

    The following items or measurements are not included:

    egg tomatoes

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes