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A Tex-Mex classic with a twist! These loaded nachos are made with ground lamb instead of beef for a leaner, more delicious option for a party or game day. Top with scallions, radish slices, and banana peppers for a fresh crunch.
Nachos with Ground Lamb, Radishes, and Scallions
1 yellow onion, diced
3 garlic cloves, minced
1 pound ground lamb
1 teaspoon ground cumin
1 teaspoon paprika
1 1/2 teaspoons kosher salt
1 12-ounce bag of tortilla chips
3 cups Mexican blend 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 degrees 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 ground lamb and use a wooden spoon to break it up. Stirring often, cook until the lamb is crispy, about 6 minutes. Remove the pan from the heat.
Spread half the tortilla chips on a rimmed sheet pan. Top with 1 ½ cups of cheese and half of the lamb mixture. Top with a second layer of the remaining tortilla chips, cheese, and the lamb. Bake until the cheese has melted, about 5 to 7 minutes.
Garnish with scallions, radishes, banana peppers, cilantro, and sour cream, and serve immediately.