Serves 4–6
These are the perfect no-grilling, no-baking nachos, as all components can be precooked and transported to reheat over campfire or barbecue. Pack the precooked basics when you’re heading to the hills or beaches and have a meal at the end of the day that will get your taste buds tingling and your hungry tummy satisfied.
Ingredients
- ½ cup rice bran oil
- 2 zucchini, thinly sliced into rounds
- Flaky sea salt
- 2 Tbsp olive oil
- 1 onion, finely diced
- 500g lamb mince
- 3 cloves garlic, finely diced
- 2/3 cup lamb stock
- 3 Tbsp tomato paste
- 2 Tbsp chipotle hot sauce
- ½ tsp smoked paprika
- Salt
- 1 bag nacho chips
- 150g feta, crumbled
- To serve—sour cream (optional)
Method
- Heat rice bran oil in a small pan and fry zucchini rounds until golden (alternatively, you can just fry them in a couple of tablespoons of oil but they just won’t get as crispy).
- Place on paper towel to drain and season with sea salt.
- Add 2 Tbsp olive oil to a pan and sauté onion for one to two minutes, add lamb mince and garlic and cook until brown.
- Add lamb stock, tomato paste, hot sauce, and smoked paprika to the mince and simmer on a low heat until cooked (this can all be pre-done at home and then simply reheated).
- Taste and season with salt if needed.
- Serve, layered with corn chips, crumbled feta, and sour cream.
