Loaded Lamb Sweet Potato Nachos
I love elevating dishes and this meal certainly is a game changer for any nacho lover!
Golden sweet potatoes, loaded with lamb mince, and topped with all the classics, you’re gonna looooove this one!
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Lamb Mince.
Servings: 2-4
Ingredients
Lamb
Extra Virgin Olive Oil, drizzled
500g Grass-Fed Lamb Mince
½ Onion, diced
1 Garlic clove, minced
1 Red Chilli, sliced
1 cup Passata
1 tsp Paprika
1 tsp Cumin
½ tsp Salt
Pinch Pepper
Nachos
1 Sweet Potato, thinly sliced into coins (I used a mandolin)
2 cups Tasty Cheese, grated
To Serve
1 tbsp Chives, thinly sliced
¼ cup Salsa (or make your own!)
1 Lime, cut into slices
½ Avocado, mashed
¼ cup Sour Cream, optional
Method
1. Preheat oven to 180 degrees and prepare a baking tray.
2. Add sweet potato to a bowl and drizzle with olive oil until coated.
3. Spread out sweet potato on the baking tray and bake for 15 minutes or until softened.
4. Meanwhile, heat a frying pan and drizzle with olive oil.
5. Add onion, garlic and chilli and cook until softened and fragrant.
6. Add lamb mince and cook until lightly browned.
7. Add paprika, cumin, salt and pepper and stir through.
8. Add passata and allow to simmer for five minutes or until thickened.
9. Remove sweet potato from oven and sprinkle with cheese, return to oven cooking for a further 3-5 minutes or until cheese has melted.
10. Serve sweet potato nachos topped with lamb, chives, salsa, lime, avocado and sour cream.