Lamb Nachos with Beetroot and Kumara Corn Chips

Steps

1. Cook lamb Preheat oven to high grill. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Grate carrot. Cook carrot and lamb mince in pan for 4-5 minutes, stirring, until mince is browned.
2. Add seasoning Add nacho seasoning and cook a further 1 minute, until fragrant. Stir in chilli beans and water. Reduce heat to low and simmer for about 15 minutes, stirring occasionally, until thickened. Season to taste.
3. Prep garnishes Dice tomato 1cm. Add to a small bowl with a pinch of salt and a drizzle of vinegar. Leave plain for kids. In another small bowl, mix sour cream with chipotle sauce. Use mild sweet chilli sauce for kids.
4. Melt cheese Sprinkle lamb mixture with cheese and place under grill for 3-4 minutes, or until cheese is melted. If you don’t have an oven-proof pan, omit this step, or transfer to a large casserole dish to grill cheese.
5. Serve nacho mixture and corn chips, topped with tomato and chipotle sour cream.