Name: Lamb and bean nachos with salsa fresca
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Take your taste-buds to Mexico with these cheesy lamb and bean nachos and zesty salsa fresca - easy to make and insansely delicious!

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Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

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

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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