Lamb and bean nachos with salsa fresca
Take your taste-buds to Mexico with these cheesy lamb and bean nachos and zesty salsa fresca - easy to make and super delicious!
- Serves 4
- 10 mins preparation
- 30 mins cooking
Ingredients
Lamb and bean nachos with salsa fresca
- 1 tablespoon olive oil
- 500 gram minced (ground) lamb
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 400 gram canned crushed tomatoes
- 425 gram canned mexe beans, drained
- 1/4 cup (60ml) water
- 240 gram plain toasted corn chips
- 1 cup (125g) coarsely grated cheddar
- 2 medium avocados (500g), mashed
- 1/2 cup (120g) sour cream
salsa fresca
- 4 large roma tomatoes (360g), chopped finely
- 1 small red onion (100g), chopped finely
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 2 tablespoon finely chopped fresh coriander leaves
Method
Lamb and bean nachos with salsa fresca
- 1Preheat oven to 180°C.
- 2Heat oil in a large frying pan over high heat; cook lamb, garlic and spices, stirring, for 5 minutes or until browned. Add tomatoes, beans and the water; bring to the boil. Reduce heat to medium-low; simmer, uncovered, for 10 minutes or until lamb mixture thickens, stirring occasionally.
- 3Just before serving, spread corn chips over a large heatproof plate; top with lamb mixture, sprinkle with cheese. Bake nachos, uncovered, for 15 minutes or until heated through.
- 4Make salsa fresca: combine ingredients in a medium bowl.
- 5Combine avocado with half the salsa in a medium bowl; drop spoonfuls of the avocado mixture and sour cream over nachos. Top with remaining salsa.
