Lamb Nachos
Using this recipe from Geoff Jansz, you can turn the leftovers from the Sunday roast into fabulous spicy nachos! Geoff used roast lamb, but you could also use chicken or beef.
Ingredients
- 2 onions, peeled and diced
- 1 red capsicum, finely diced
- 2 cloves garlic, finely chopped
- fresh red chilli, to taste
- olive oil
- 500g pre-loved lamb, diced
- 1 tbsp Tabasco sauce
- 2 tbsp cumin powder
- 1 tbsp paprika
- 150g tomato paste
- 2 x 400g tins tomatoes, crushed
- 1 x 800g tin red kidney beans, drained
- salt and pepper to taste
To assemble
- Low fat corn chips
- Low fat cheddar, grated
- Light sour cream
- Coriander or chives to garnish
To prepare
1. Heat some good olive oil in a large saucepan. Add the capsicum, onions, garlic and chilli and cook gently until softened but not brown (about five minutes).
2. Add the tomato paste, turn up the heat and cook, stirring constantly, for another minute.
3. Add the chopped tomatoes, cumin, paprika, Tabasco sauce and diced lamb. Mix together. (Note: if it’s looking a bit dry, add a little extra water until you get a sauce/ stew consistency.) Simmer for about ten minutes.
4. Stir through the drained red kidney beans and simmer a further five minutes, then season to taste.
To assemble
Layer corn chips, lamb mix and grated cheese on a plate that can be put under a grill or into an oven. Once you have two or three layers of each ingredient, sprinkle over some grated cheese and heat under the grill or in an oven preheated to 180