Lamb and Bean Nachos with Salsa Fresca
Transform your snack game with these irresistible Lamb and Bean Nachos with Salsa Fresca—an elevated twist on classic nachos! Featuring spiced ground lamb infused with cumin and smoked paprika, hearty black beans, and a blanket of melted cheddar cheese, this dish is perfect for sharing. The tangy, refreshing salsa fresca made with ripe tomatoes, red onion, jalapeño, and a splash of lime juice ties it all together with a vibrant punch of flavor. Whether you're hosting game night, a casual gathering, or simply indulging in a bold and flavorful meal, these nachos are ready in just 40 minutes and are sure to impress. Don't forget to top with a dollop of sour cream for the perfect finishing touch!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 tablespoon Olive oil
- 2 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 400 grams Black beans, canned (drained and rinsed)
- 200 grams Tortilla chips
- 200 grams Shredded cheddar cheese
- 3 units Ripe tomatoes, diced
- 1 unit Small red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 unit Jalapeño, finely chopped
- 1 tablespoon Lime juice
- 100 grams Sour cream (optional, for topping)
Instructions
Preheat the oven to 200°C (400°F).
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground lamb to the skillet and cook, breaking up the meat with a wooden spoon, until browned, about 5-7 minutes.
Stir in ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.
Add the drained and rinsed black beans to the skillet. Mix well and cook for another 2 minutes. Remove from heat.
On a large oven-safe platter or sheet pan, spread out the tortilla chips. Evenly distribute the lamb and bean mixture over the chips.
Sprinkle shredded cheddar cheese generously over the top. Place in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbling.
While the nachos are baking, make the salsa fresca by combining the diced tomatoes, chopped red onion, chopped cilantro, jalapeño, and lime juice in a mixing bowl. Stir well and set aside.
Once the nachos are done, remove them from the oven and allow them to cool slightly.
Top the nachos with the prepared salsa fresca and dollops of sour cream if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
4048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.2 g | 336% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 41.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 7410 mg | 322% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 13.5 g | ||
| Protein | 215.4 g | 431% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2139 mg | 165% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3823 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
