Ingredients
-
500
-
35
-
425
-
420
-
1/4
-
240
-
1
-
2
-
1/2
-
-
4
-
1
-
1
-
1
-
1
Directions
Lamb and Bean Nachos With Salsa Fresca, A Aussie lamb version of a Mexican recipe The lamb mixture can be made ahead of time and frozen , We LOVED this recipe I must say upfront, that used ground round instead of ground lamb, because that is what I had on hand Next time, I will try it with ground lamb used about a pound and a quarter of meat, so I increase the amount of chips that 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!!
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Steps
|
1
Done
|
Cook Lamb in a Large Heated Oiled Pan, Stirring Until Browned. |
|
2
Done
|
Add Seasoning Mix, Undrained Crushed Tomatoes, Undrained Beans and Water and Bring to the Boil. |
|
3
Done
|
Simmer, Uncovered For 10 Minutes or Until Mixture Thickens, Stirring Occasionally. |
|
4
Done
|
Just Before Serving, Spread Corn Chips Over a Large Heatproof Plate. Top With Lamb Mixture, Sprinkle With Cheese. |
|
5
Done
|
Bake Nachos, Uncovered, in a Moderate Oven For About 10 Minutes or Until Heated Through. |
|
6
Done
|
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
Done
|
Top With the Remaining Salsa Fresca. |
|
8
Done
|
Salsa Fresca:. |
|
9
Done
|
Combine All Ingredients in a Medium Bowl. |
