Name: American Lamb Nachos
Yield: 46 servings
Ingredients: 1 Yellow onion, diced; 3 Garlic cloves, minced; 1 lb Ground American lamb; 1 tsp Ground cumin; 1 tsp Paprika; 1.50 tsp Kosher salt; 12 Tortilla chips; 3 Mexican bled shredded cheese; 4 Scallions, thinly sliced on the bias; 2 Radishes, thinly sliced; Banana peppers, to serve; Cilantro, to serve; Sour cream, to serve

CategoryGround Lamb

Recipe provided by Alexis deBoschnek, courtesy of the American Lamb Board (American Lamb Nachos | American Lamb).

Yields46 Servings

1 Yellow onion, diced

3 Garlic cloves, minced

1 lb Ground American lamb

1 tsp Ground cumin

1 tsp Paprika

1.50 tsp Kosher salt

12 Tortilla chips

3 Mexican bled shredded cheese

4 Scallions, thinly sliced on the bias

2 Radishes, thinly sliced

Banana peppers, to serve

Cilantro, to serve

Sour cream, to serve

Preheat the oven to 400˚F.

Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer add the onion and cook, stirring occasionally, until golden brown, about 3 minutes. Add the garlic, cumin, and paprika, and stir until aromatic, about 1 minute. Add the American lamb and use a wooden spoon to break up. Cook, stirring often, until cooked through and crispy, about 6 minutes. (USDA recommends ground lamb reach an internal temp of 160F) Remove the pan from the heat.

Spread half the tortilla chips on a rimmed sheet tray. Top with 1 1/2 cups of cheese and half of the lamb mixture. Top with the remaining tortilla chips, remaining cheese, and the rest of the lamb.

Bake until the cheese has melted, 5 to 7 minutes

Top with scallions, radishes, banana peppers, cilantro, and sour cream and serve immediately.

Ingredients