LAMB & BEAN NACHOS
PREPARATION: 5min ~ COOK: 15min ~ READY IN: 20min
1 kg lamb mince
2 tbsp carne asada (a combination of 1 tsp each - chilli or cayenne pepper, smoked paprika, sugar and salt)
1 tbsp cumin
2 cloves garlic
Salt to season
1 tin red kidney beans
1 tin Ardmona Chopped Tomatoes
1 tomato, deseeded and diced
1 red onion, finely chopped
1 clove of garlic, diced
50ml lime juice
1 bunch fresh coriander, roughly chopped
- Heat a large, non-stick frypan and add lamb mince, frying until the mince is mostly browned. Add carne asada and cumin and cook for 3-4 minutes or until the meat is caramelised. Season with salt and add beans to the mixture, stirring until the moisture in the pan is reduced, and the meat begins to sizzle again.
- Stir in tomatoes, adding water in small batches, if needed. Cook down to develop flavours for another 8-10 minutes, stirring occasionally.
- For the salsa add all the ingredients into a bowl and mix well.
- To serve pour the mince mixture into a dish and layer with portions of smashed avocado and sour cream. Top with salsa and cheese and a side dish of corn chips for dipping.