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Easy Loaded Lamb Nachos

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.

Easy Loaded Lamb Nachos

Nachos with Ground Lamb, Radishes, and Scallions

Cook Time:
10 minutes
Serving Size:
Prep Time:
35 minutes
Ground Lamb


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.

Reposted from the American Lamb Board.

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