| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 1/2 pounds American ground lamb
- 1 1/2 cup white onion chopped
- 2 cloves garlic minced
- 1 teaspoon dry oregeno
- 1 teaspoon smoked paprika
- 1/2 teaspoon toasted fennel seeds crushed
- 1 pinch sea salt kosher
- 1 picnh black pepper cracked
- 6 cups corn chips
- 1 cup ripe tomatoes
- 1/2 cup scallions sliced
- 1/2 cup crumbled goat feta
- 1/2 cup Kalamata olives pitted
- 1/2 cup Greek style yogurt
- 4 mint sprigs
Ingredients
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Instructions
- In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often. 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.
Recipe Notes
For each serving, place 1-1/2 cups warmed corn chips in a wide soup plate; top with 1 cup lamb-onion mixture. 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.