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RECIPES
HERB SPICy LAMB & BEAN NACHOS
WITH SALSA
Serves 8
INGREdIENTS
2 tablespoons oil
1 onion, finely chopped
1kg lamb mince
2 tablespoons ground cumin
2 tablespoons mild paprika
1 teaspoon cayenne pepper
L cup tomato paste
425g can red kidney beans, rinsed and drained
2 cups beef stock
2 x 230g plain corn chips
400g grated tasty cheese
Salt and pepper
Guacamole, sour cream and salsa to serve
Salsa
4 large Roma tomatoes cut into a small dice
1 small red onion, finely diced
1 tablespoon extra virgin olive oil
Juice of a lime
1 tablespoon finely chopped coriander
METHOd
1.
Heat oil in the frypan on setting 8-10.
Add onion and cook for 3-4 minutes or
until softened. Add mince in batches and
cook, stirring, until brown and crumbly.
2.
Stir in spices and tomato paste and cook
for 1-2 minutes. Add beans and stock
and mix well. Bring to the boil. Reduce
heat to setting 7 and simmer uncovered,
stirring occasionally, for 10 minutes or
until lamb mixture thickens. Season with
salt and pepper to taste.
3.
Spread corn chips over 2 oven proof
dishes. Top with lamb mixture, sprinkle
with cheese and bake uncovered in a
moderately hot oven (200 C) or under a
preheated grill until golden and heated
through.
4.
To make the salsa; combine ingredients
and mix well.
5.
Cut up large squares of nachos and top
with guacamole, sour cream and salsa.
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