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!

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


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


Lamb and bean nachos with salsa fresca
  • 1
    Preheat oven to 180°C.
  • 2
    Heat 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.
  • 3
    Just 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.
  • 4
    Make salsa fresca: combine ingredients in a medium bowl.
  • 5
    Combine avocado with half the salsa in a medium bowl; drop spoonfuls of the avocado mixture and sour cream over nachos. Top with remaining salsa.

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