Spicy Ground Lamb Nachos with Feta Cheese

With these Spicy Ground Lamb Nachos with Feta Cheese you can Own Your Party! Use this epic Greek nachos recipe with spicy Australian lamb, served on fresh-baked pita chips with feta cheese, Mediterranean olive pico de gallo and tzatziki sauce and the party begins.

Ingredients

Tzatziki Sauce:

• 1/2 hot house cucumber, peeled, diced
• 1 cup Greek yogurt
• 1/4 cup sour cream
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon garlic, minced
• 2 tablespoons fresh squeezed lemon juice

Mediterranean Pico de Gallo:

• 2 tomatoes, seeded, diced
• 1/2 cup kalamata olives, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon each red wine vinegar and white wine vinegar
• 2 teaspoons olive oil

Spicy Ground Lamb:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 lb. ground Australian lamb
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon each: dried oregano, crushed red pepper, kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon

Pita Chips:

• 4 slices pita bread
• As needed, extra virgin olive oil

Nacho Assembly:

• 1 cup crumbled feta cheese
• 1/2 cup chickpeas, drained
• 1/2 cup sliced pepperoncini peppers, drained

Foodie Byte: If you are crunched for time, use prepared tzatziki sauce, packaged pita chips and refrigerated pico de gallo from the produce case seasoned with chopped kalamata olives and a splash of olive oil.

Instructions

Tzatziki Sauce:

1. Toss cucumber with 1/2 tbsp. salt, drain thoroughly.
2. In a bowl, combine cucumber, yogurt, sour cream, dill, garlic and lemon juice; stir until blended and refrigerate 1 hour (or overnight).

Mediterranean Pico de Gallo:

1. In a bowl, combine tomatoes, olives, garlic, vinegar and olive oil; stir to blend.

Spicy Ground Lamb:

1. In a heavy skillet, saute onions in olive oil over medium-low heat until translucent; add garlic and heat an additional 30 seconds.
2. Add ground Australian lamb and dry seasonings.
3. Cook until lamb is browned, about 7 minutes, or until fully cooked, stirring frequently.

Pita Chips:

1. Preheat oven to 375°F.
2. Brush pita rounds lightly with olive oil; slice each pita round into 6 wedges.
3. Working in several small batches, arrange wedges on a baking sheet; toast for 15 minutes or until crisp. Repeat with remaining wedges.

Nacho Assembly:

1. Arrange pita chips on a baking sheet lined with baking paper (optional).
2. Top evenly with spicy ground lamb, feta cheese, Mediterranean pico de gallo, chick peas and pepperoncini peppers.
3. Bake uncovered in a preheated oven at 375°F for 10 minutes or until fully heated.
4. Remove from oven; transfer nachos to serving platter.
5. Drizzle tzatziki sauce over nachos; serve immediately.

Originally published at www.foodchannel.com.