I fully admit that it’s supposed to be all about the “healthy” foods at the start of the New Year. Lover of nachos and a person who regularly gives into cravings, I say let’s eat these Loaded Greek Pita Nachos with lamb, a crazy amount of veggies, a bit of feta and drizzled with a lemony hummus sauce.
I’m pretty sure this means that I’ve caught “nacho fever” as it shall now be diagnosed. I’m keen to figure out a way to make loaded Thai nachos and all other sorts of moderately healthy nachos. Because sometimes in life, we need ask “why not?” amongst finding balance without going completely overboard.
Healthier nachos that hit all your cravings while being completely loaded.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 4 whole wheat pitas, cut into 8 triangles
- 1/2 lbs (approx. 220 grams) lean ground lamb
- 2 tsp olive oil
- 1/2 tsp dried oregano
- 1 red bell pepper, deseeded and thinly sliced
- 6-10 cherry tomatoes, cut into halves or quarters
- 1/4 red onion, very thinly sliced
- 1/4 cucumber, cut into small bite size pieces
- 1/4 crumbled feta
- 1/2 cup hummus
- 1 lemon, juiced
- Suggested additional garnishes: sliced olives, oregano leaves, mint, sliced artichoke hearts, additional lemon slices, etc.
- Preheat oven to 375° F.
- Heat oil in a small skillet over medium-high heat. Add lamb and dried oregano, and season with salt and pepper. Cook for 5-7 minute until brown and cooked through, but not yet crispy. Drain on a paper towel lined plate if at all oily.
- Place pita slices down in a single(ish) layer on a parchment paper lined baking sheet. Top with cooked lamb, pepper, tomato, onion, cucumber, feta and any other desired garnishes. Bake for 15-20 minutes until pita starts to crisp and feta brown.
- Meanwhile, whisk hummus and lemon juice together.
- Drizzle hummus mixture over nachos.