MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb & Bean Nachos w/Salsa Fresca
Categories: Lamb/mutton, Herbs, Cheese, Fruits, Dairy
Yield: 4 servings

1 tb Olive oil
500 g (18 oz) minced lamb
1 cl Garlic; crushed
1 ts Ground cumin
400 g (14 oz) canned crushed
- tomatoes
425 g (14 1/2 oz) canned mexe
- beans; drained
1/4 c (60 mL) water
240 g (8 oz) plain toasted corn
- chips
1 c (125 g) coarse grated
- cheddar
2 md Avocados; mashed
1/2 c (120 g) sour cream

MMMMM------------------------SALSA FRESCA-----------------------------
4 lg Roma tomatoes; chopped fine
1 sm Red onion; chopped fine
1 tb Olive oil
1 tb Lemon juice
1 cl Garlic; crushed
2 tb Fine chopped fresh coriander
- leaves

Set oven @ 180ºC/360ºF.

Heat oil in a large frying pan over high heat; cook
lamb, garlic and spices, stirring, for 5 minutes or
until browned. Add tomatoes, beans and the water; bring
to the boil. Reduce heat to medium-low; simmer,
uncovered, for 10 minutes or until lamb mixture
thickens, stirring occasionally.

Just before serving, spread corn chips over a large
heatproof plate; top with lamb mixture, sprinkle with
cheese. Bake nachos, uncovered, for 15 minutes or until
heated through.

MAKE SALSA FRESCA: combine ingredients in a medium bowl.

Combine avocado with half the salsa in a medium bowl;
drop spoonfuls of the avocado mixture and sour cream
over nachos. Top with remaining salsa.

RECIPE FROM: https://www.womensweeklyfood.com.au

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