The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
I frequently write nachos into my weeknight dinner plan, especially on those weeks where we’ll likely have a bit of leftover taco meat or chili to use up.
Nachos feel festive and fun but couldn’t be simpler to throw together. For something a little different, I’m swapping tortilla chips for pita chips and replacing the beef with seasoned ground lamb for an unexpected Mediterranean spin. I like to assemble these in small, personal pizza pans so the kids can top them however they like. They can also be assembled family-style on a large sheet pan or platter.
Check out Heinen’s Meat Department for their new line of fresh American lamb products from Farmer’s Mark. In addition to ground lamb (featured in these nachos), you can find all of the classic cuts to use in your favorite recipes, including lamb chops and rack of lamb!
For the Lamb
- 1 lb. Farmer’s Mark ground lamb
- ½ medium onion, finely chopped
- 1 tsp. dried oregano
- ½ tsp. dried rosemary
- ½ tsp. garlic powder
- ½ tsp. salt
- Black pepper
For the Garlic Yogurt Sauce
- ½ cup full fat plain Greek yogurt
- 1 Tbsp. lemon juice
- ½ Tbsp. olive oil
- 1 small garlic clove, pressed
- Salt, to taste
For the Nachos
- Stacy’s Multigrain Pita Chips
- Heinen’s Bulgarian Sheep’s Milk Feta Cheese
- Chopped tomato
- Chopped cucumber
- Sliced Kalamata olives
- Chopped parsley
- In a large skillet, brown the lamb over medium heat, breaking it apart with a wooden spoon.
- Once cooked through, drain off most of the fat, then stir in the onions, oregano, rosemary, garlic powder, salt and black pepper to taste. Continue to cook for 5 more minutes, or until onions are translucent and lamb becomes golden brown and crispy. Set aside.
- To make the sauce, whisk together the yogurt, lemon juice, olive oil and garlic in a small bowl. Season to taste with salt and thin to desired consistency with water, one tsp. at a time.
- To assemble the nachos, line the bottom of small individual pizza pans (or a large sheet pan) with the pita chips. Spoon the lamb mixture over the top, then sprinkle with the feta cheese. (You can broil the pans for a minute or two to soften the cheese if you like.)
- Top with the tomatoes, cucumbers, olives, garlic sauce and parsley. Serve immediately.