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 insanely delicious!

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 1 tbsp olive oil

    500g minced (ground) lamb

    1 clove garlic, crushed

    1 tsp ground cumin

    400g canned crushed tomatoes

    425g canned mexe beans, drained

    4 tbsp water

    240g plain toasted corn chips

    125g) coarsely grated cheddar

    500g avocados, mashed

    ½ cup (120g) sour cream

    Salsa fresca:

    360g large roma tomatoes, finely chopped

    100g small red onion, finely chopped

    1 tbsp olive oil

    1 tbsp lemon juice

    1 clove garlic, crushed

    2 tbsp finely chopped fresh coriander leaves


  • Preheat oven to 180°C. Heat oil in a large frying pan over high heat; cook lamb, garlic and spices, stirring, for 5 mins or until browned.

    Add tomatoes, beans and water; bring to the boil. Reduce heat to medium-low; simmer, uncovered, for 10 mins or until lamb mixture thickens, stirring occasionally.

    Just before serving, spread corn chips over a large heatproof plate; top with lamb mixture, sprinkle with cheese. Bake nachos, uncovered, for 15 mins or until heated through.

    To make salsa fresca, combine ingredients in a medium bowl.

    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.