INGREDIENTS
1 yellow onion, diced
3 garlic cloves, minced
1 pound ground American lamb
1 teaspoon ground cumin
1 teaspoon paprika
1 1/2 teaspoons kosher salt
1 12 ounce bag tortilla chips
3 cups Mexican blend shredded cheese
4 scallions, thinly sliced on the bias
2 radishes, thinly sliced
Banana peppers, to serve
Cilantro, to serve
Sour cream, to serve
DIRECTIONS
Preheat the oven to 400˚F.
Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer add the onion and cook, stirring occasionally, until golden brown, about 3 minutes. Add the garlic, cumin, and paprika, and stir until aromatic, about 1 minute. Add the American lamb and use a wooden spoon to break up. Cook, stirring often, until cooked through and crispy, about 6 minutes. (USDA recommends ground lamb reach an internal temp of 160F) Remove the pan from the heat.
Spread half the tortilla chips on a rimmed sheet tray. Top with 1 1/2 cups of cheese and half of the lamb mixture. Top with the remaining tortilla chips, remaining cheese, and the rest of the lamb.
Bake until the cheese has melted, 5 to 7 minutes.
Top with scallions, radishes, banana peppers, cilantro, and sour cream and serve immediately.
