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Slow-roasted lamb nachos
Slow-roasted lamb nachos
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your nachos with succulent slow-roasted lamb. A delicious twist perfect for Friday nights!
Ingredients:
  • 9.20 gm olive oil
  • 5.00 gm Mexican seasoning
  • 437.50 ml shredded slow-roasted lamb
  • 400g can diced tomatoes
  • 400g can red kidney beans, drained, rinsed
  • 312g packet small white corn tortillas
  • 250.00 ml grated mozzarella
  • 1 avocado, finely chopped
  • 1 roma tomato, finely chopped
  • 125g can corn kernels, drained
  • 20.00 ml finely chopped fresh coriander leaves
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. In a medium frying pan over medium heat, sauté onion in oil for 4 minutes until softened. Stir in seasoning and cook for 30 seconds until fragrant.
  • Add tender shredded lamb, ripe tomatoes, and flavorful kidney beans. Simmer gently, stirring occasionally, until everything is heated through and the flavors meld beautifully, about 10 minutes.
  • Cut each tortilla into 4 wedges and arrange them in a single layer on a large baking tray. Bake for 10 minutes or until crispy.
  • Prepare a baking tray by lining it with baking paper. Place the potato wedges on the tray, slightly overlapping each other. Add the meat on top and sprinkle with cheese. Bake in the oven for 10 to 15 minutes until heated through and the cheese is melted and golden.
  • Prepare the Avocado salsa by combining avocado, onion, tomato, corn, lemon juice, coriander, salt, and pepper in a bowl. Mix well and spoon over the nachos on serving plates. Enjoy!

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