Lamb and Bean Nachos With Salsa Fresca
photo by LifeIsGood
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 500 g ground lamb
- 35 g taco seasoning mix
- 425 g tomatoes
- 420 g Mexican chili beans (or mexibeans in Australia)
- 59.14 ml water
- 240 g plain toasted corn chips
- 236.59 ml grated cheddar cheese
- 2 medium avocados, mashed
- 118.29 ml sour cream
-
Salsa Fresca
- 4 large egg tomatoes, chopped finely
- 1 small red onion, chopped finely
- 14.79 ml olive oil
- 14.79 ml lemon juice
- 1 garlic clove, crushed
- 29.58 ml coriander leaves, finely chopped
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
-
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!!
RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia