Lamb And Bean Nachos With Salsa Fresca - cooking recipe

Ingredients

500 g ground lamb
35 g taco seasoning mix
425 g tomatoes
420 g Mexican chili beans (or mexibeans in Australia)
1/4 cup water
240 g plain toasted corn chips
1 cup grated cheddar cheese
2 medium avocados, mashed
1/2 cup sour cream
Salsa Fresca
4 large egg tomatoes, chopped finely
1 small red onion, chopped finely
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
2 tablespoons coriander leaves, finely chopped

Preparation

Cook lamb in a large heated oiled pan, stirring until browned.
Add seasoning mix, undrained crushed tomatoes, undrained beans and water and bring to the boil.
Simmer, uncovered for 10 minutes or until 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, in a moderate oven for about 10 minutes or until heated through.
Combine mashed avocado with half of the Salsa Fresca in a medium bowl. Drop spoon fulls of avocado mixture and sour cream over nachos.
Top with the remaining Salsa Fresca.
Salsa Fresca:.
Combine all ingredients in a medium bowl.