- 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.
- Make the Clementine salsa: Place all the ingredients together in a bowl, mix well together. Cover & leave for flavours to infuse.
- 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.
- Serve the nachos with a large dollop of Clementine salsa.