Christmas Welsh Lamb Nachos

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Monday 8th June 2015


  • 450g (1lb) lean Welsh Lamb mince
  • 1 onion, roughly chopped
  • 1 clove garlic, chopped
  • 400g (approx) chopped tomatoes
  • 1 red chilli, deseeded and finely chopped
  • 5ml (1tsp) chilli powder
  • 5ml (1tsp) allspice
  • 400g (approx) red kidney beans, drained
  • 30ml (2tbsp) tomato ketchup
  • seasoning
  • 175g approx tortilla chips
  • 50g (2oz) Stilton cheese, crumbled

Clementine Salsa:

  • 2 clementines, peeled, sliced and roughly chopped
  • 1 lime, rind and juice removed
  • small handful fresh Coriander, roughly chopped
  • 1 avocado, peeled and lightly crushed


  1. Dry fry the Welsh Lamb mince in a small pan until browned with the onion and garlic (place the mince in cold pan & increase the heat – the meat will cook in its own juices). Add the tinned tomatoes, chilli, allspice, beans, ketchup and seasoning. Simmer on a low heat for about 15-20 minutes.
  2. Make the Clementine salsa: Place all the ingredients together in a bowl, mix well together. Cover & leave for flavours to infuse.
  3. Layer tortillas and mince mixture in dish. Sprinkle with stilton and place under preheated hot grill for about 2-3 minutes until cheese has melted.
  4. Serve the nachos with a large dollop of Clementine salsa.

Recipe Information

Serves 4
Calories 625 kcals
Cooking Time

Nutrition Information

  • Calories 625 kcal
  • Energy 2618KJ
  • Fat 31g
  • Saturates 10.1g
  • Salt 3.2g
  • Iron 4.8g
  • 5-a-day 3.5

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