Greek Nachos

In honor of the Winter Olympics, our friends at the American Lamb Board are taking us way back to the beginning, to Greece, with this recipe for Greek Nachos. The perfect party food for binging on the games. And, what can make nachos better? Making them Greek!

Greek Nachos

Prep Time

20 minutes

Cook Time

10 minutes

Serves

4 people

In honor of the Winter Olympics, our friends at the American Lamb Board are taking us way back to the beginning – to Greece with this recipe for Greek Nachos. The perfect party food to eat while you’re binging on the games. And, what can make nachos better? Making them Greek!

The ancient Greeks held the first olympics in 776 B.C. with Athens hosting the first modern Olympics in 1896. Enjoy these Greek Nachos while watching the tradition carried on in South Korea in 2018.

Made with lamb, minced garlic, toasted fennel, feta, kalamata olives and Greek-style yogurt, and more, these Greek Nachos are an explosion of mouthwatering flavor.

Recipe and image provided by the American Lamb Board.

Ingredients

  • 1 1/2 lbs ground American Lamb
  • 1 1/2 cups chopped onions
  • 2 teaspoons minced garlic
  • 1 teaspoon dry oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoons crushed, toasted fennel seeds
  • 1/2 teaspoon cracked black pepper
  • Kosher salt, as needed
  • 6 cups plain pita chips
  • 1 cup diced ripe tomatoes
  • 1/2 cup sliced scallions
  • 1/2 cup crumbled plain feta
  • 1/2 cup sliced, pitted, Kalamata olives
  • 1/2 cup Greek-style nonfat yogurt
  • 4 mint sprigs

Preparation

  • 1 In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.
  • 2 Stir in onions, garlic, oregano, paprika, fennel, and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden. Adjust seasoning with salt. Remove from heat; keep warm until ready to serve.
  • 3 For each serving, place 1-1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture.
  • 4 Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.

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