Family-Style Lamb Nachos with Sweet Chilli Sour Cream

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a large, oven-proof fry-pan on mediumhigh heat. Add lamb mince and cook for about 4 minutes, breaking up mince with a wooden spoon as it cooks, until browned and just cooked. Add nacho seasoning and cook a further 1 minute, until fragrant.
3. Reduce heat to low and add chilli beans, stock, tomato paste, corn, carrots and salt. Leave to simmer for about 15 minutes, stirring occasionally, while you prepare rest of the meal.
4. Place Lebanese breads on a clean, dry surface, brush lightly with olive oil and season with salt. Stack breads in one pile then using a sharp knife, cut into eight pieces (you should end up with 32 small wedges). Place wedges on prepared oven trays in a single layer (they may overlap slightly).
5. Bake for 5 minutes, flip wedges over and swap trays around. Bake a further 4-5 minutes, until lightly golden. While breads bake, dice tomato 1cm. In a small bowl mix together sour cream and sweet chilli sauce (if using).
6. When ‘chips’ are cooked, remove from oven. Sprinkle cheese over lamb mixture and place on top rack of oven for 1-2 minutes, until cheese is melted. Top with diced tomato.
7. spoon nacho mixture onto plates and serve with a handful of ‘chips’ and a dollop of sweet chilli sour cream.