Breville BEF200 - REV A10 Instruction Booklet page 32

LAMB
LAMB NACHOS WITH SALSA
Serves 4
INGREdIENTS
1 Tablespoon oil
500g lamb mince
30g packet taco seasoning mix
425g can kidney beans, drained
½ cup/125ml beef stock
2 Tablespoons tomato paste
240g pkt plain corn chips, toasted
150g grated tasty cheese
250g avocado, mashed, for serving
¾ cup sour cream, for serving
1 quantity prepared salsa, for serving
(recipe on right)
METHOd
1. Heat oil in frypan on 'High Sear' setting.
Add mince, cook until brown, stirring
constantly to avoid meat lumping.
2. Add seasoning mix, beans, stock and
tomato paste. Cover with lid and bring to
the boil, reduce to heat setting 4-6.
3. Simmer uncovered for 10 minutes or
until lamb mixture thickens, stirring
occasionally.
4. Spread corn chips onto an oven proof
dish. Top with lamb mixture, sprinkle
with cheese and bake in a moderately
hot oven 220ºC, or under a preheated
grill, or until heated through and cheese
melts.
5. Serve topped with avocado, sour cream
and prepared salsa.
32
SALSA
INGREdIENTS
4 large roma tomatoes, chopped
1 small spanish onion, finely diced
1 Tablespoon extra virgin olive oil
1 Tablespoon freshly squeezed lime juice
1 Tablespoon sweet Thai chilli sauce
1 Tablespoon finely chopped coriander leaves
METHOd
1. Combine salsa ingredients and mix well.