MEDITERRANEAN NACHOS

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Mediterranean nachos made with layers of crispy pita chips, ground lamb or chicken, fresh veggies, feta, and creamy homemade tzatziki sauce. These are sure to be a crowd pleaser on a game day!

INGREDIENTS

• 2 Tbsp. olive oil
• ½ cup diced yellow onion
• 1½ pounds ground lamb or chicken (see note)
• 1 (10 oz.) can Old El Paso Mild Red Enchilada Sauce
• 6 cups plain pita chips
• 1 cup chopped iceberg lettuce
• ⅔ cup chopped seedless cucumber
• ½ cup chopped tomatoes
• ¼ cup finely chopped red onion
• ¼ cup sliced black olives
• ⅓ cup crumbled feta cheese

Tzatziki Sauce

• ½ cup full fat plain Greek yogurt
• ½ seedless cucumber, peeled, finely grated, and strained of juices
• 1 garlic clove, pressed or finely grated
• 1½ tsp. fresh chopped dill
• 1 Tbsp. fresh lemon juice
• 1½ tsp. extra-virgin olive oil
• ¼ tsp. salt
• fresh black pepper, to taste

INSTRUCTIONS

1. Heat olive oil in a large saute pan over medium heat. Add onion and saute until soft, about 3-4 minutes.
2. Add lamb to the onion and bump up the heat to medium high. Cook lamb, breaking into pieces, until no longer pink, about 7-10 minutes. There will be quite a bit of fat from the lamb. Drain the fat from the pan prior to adding the enchilada sauce. If using ground chicken, no need to drain the fat.
3. Add enchilada sauce and reduce the heat to medium low. Simmer, partially covered, until the sauce has slightly thickened and lamb is fully cooked, about 10-12 minutes.
4. Arrange the pita chips on a large serving platter, spoon the lamb mixture evenly over the pita chips. Then evenly layer the lettuce, cucumbers, tomatoes, red onion, black olives, and feta. Top with tzatziki sauce. Serve immediately with a side of extra tzatziki sauce.
5. Tzatziki Sauce
6. Combine all ingredients together. Store covered in the refrigerator until ready to serve.

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