Loaded Greek Nachos
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
For the Lamb
  • 1 Tbsp olive oil
  • ½ medium yellow onion, chopped
  • 1 lb ground lamb
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • zest of ½ lemon
For the Nachos
  • 1 bag Stripes & Sweets Terra Chips
  • 1 cup halved cherry tomatoes*
  • ½ cucumber, quartered
  • ½ cup olives
  • 1-2 Tbsp capers
  • 3-4 large leaves romaine lettuce, sliced into small pieces
  • Lemon slices, for serving
  • a few Tbsp of extra virgin olive oil, for drizzling
serve with tzatziki sauce
  • optional: harissa(red pepper sauce), to serve
Directions
  1. Prepare the tzatziki sauce. Stick it in the refrigerator to chill until the nachos are ready to serve.
  2. Prepare the lamb: Heat a medium skillet with 1 Tbsp olive oil on medium-low heat. Once it’s hot, add the chopped onion and sauté for about 5-6 minutes, until the onions begin to soften.
  3. Add the lamb to the skillet, breaking up with a wooden spoon. Season with the garlic powder, oregano, sea salt, and lemon zest. Cook for about 6-8 minutes, until the lamb is no longer pink. Set aside and allow to slightly cool.
  4. Get out a large serving dish or cookie sheet for the nachos. Pull out your toppings, and layer in any way you like: the lettuce, cherry tomatoes, cucumber, olives, capers, and lamb.
  5. Top with lemon slices, chopped mint, and tzatziki sauce. Sometimes I drizzle some greek Kasandrinos extra virgin olive oil on top too.
  6. Faceplant.
Notes
*For AIP, just omit the tomatoes.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/loaded-greek-nachos/