These Greek-style nachos are a cross between nachos and a salad. They’re a fast, easy and really tasty weeknight dinner.
Royce and I both love nachos, so I tend to add a few extra salad ingredients to justify having them more frequently! I’ve called this version Greek-style as they use lamb mince, feta and olives, with a yoghurt sour cream sauce.
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These Greek-style nachos are a cross between nachos and a salad. A fast, easy and really tasty weeknight dinner!
MAKE MINCE MIXTURE
Dice capsicum into small pieces. Heat olive oil in a large pot or frying pan over a medium-high heat. Add lamb mince and cook, breaking up, until browned all over. Sprinkle over stock cube, oregano, cumin, paprika and garlic powder. Cook, stirring, for one minute. Stir in tomato paste, then capsicum, canned tomatoes and chilli beans. Leave to simmer for 20 minutes, stirring occasionally, until sauce has reduced significantly.
PREPARE OTHER INGREDIENTS
Mix together the yoghurt, sour cream and aioli. Season with salt and pepper.
Shred lettuce. Dice tomatoes, red onion and feta. Slice olives.
Season mince mixture with salt and pepper to taste. Serve corn chips topped with grated cheese, then mince mixture, feta, red onion, tomato, olives and lettuce. Top with a large dollop of sour cream sauce. Eat with a fork and your fingers!
WINE MATCH: A Syrah or a beer - try a lager.
GLUTEN-FREE OPTION: Use a gluten-free beef stock cube and gluten-free corn chips.
INGREDIENT SWAPS: If you can’t find the flavoured canned tomatoes, you can use plain crushed tomatoes instead. These tend to taste a little more acidic so you may find you need to add a teaspoon of sugar. You can use black beans or kidney beans in place of the chilli beans.
INGREDIENT QUANTITIES: Choose a quantity of corn chips that best suits the appetites in your household! If you love olives you may want to use extra.
STORING AND REHEATING: Store mince mixture separately to the other ingredients. Reheat in the microwave, then assemble with the other ingredients to serve.