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!
Today I’m teaming up with Safeway to bring you game day eats, using Old El Paso™ Mild Red Enchilada Sauce.
Today friends, I’m talking about game day eats and since I’m such a hardcore football fan, in terms of game day food, I’m sharing a game day favorite with a twist. Because let’s be honest, whether you’re a football fanatic or just in for the half time show, game day requires finger foods and all the good snacks to get you through the hours.
Like these nachos. They’re not just your typical nachos but nachos with all the good mediterranean love ♥ We have delicious lamb seasoned with Old El Paso™ Mild Red Enchilada Sauce, fresh cucumbers, tomatoes, lettuce, olives, with a sprinkle of feta and dollop of homemade tzatziki sauce. All of these toppings get piled up on crispy pita chips. ← These are layers of love here, my friends, AND everything you will want to eat on game day. Can you handle it?
Basically there are three things going on here.
- TZATZIKI – make it before hand if you can and keep stored in the fridge to allow the flavors to blend. And if you’re thinking of using store bought tzatziki – DON’T! I promise homemade is so much more flavorful and takes minutes to make. Plus leftovers make delicious dips, spreads, and dressing!
- MEAT – if you want authentic, rich layer of meat, go with the lamb! You wont regret it. It has more of a fat content than the chicken and compliments the rest of the layers in the most delicious possible way. Plus who’s counting the fat content on game day. Right? Either way you go, you wont be dissapointed. I used Old El Paso™ Mild Red Enchilada Sauce and diced onion to season the lamb. Enchilada sauce has the perfect blend of tomato puree and spices to flavor the lamb and goes beyond just enchiladas.
- LAYERING – Go Big or Go Home! This expression applies here 100%. There is no right proportion when it comes to layering on the toppings. The recipe is a good starting point but it is totally up to you on how big, small, or extravagant you want to make this happen. Just make it happen, would ya?
One of my favorite things about these nachos besides all the amazing flavors is the simplicity of the recipe. It’s all a chop, stir, and layer. To even make this more easier, you can prep all the veggies the day before and keep covered in the fridge. The day of, cook your ground lamb (or chicken) and layer away.
Also a favorite thing → easily available Old El Paso™ products at my neighborhood Annapolis Safeway. I get weirdly happy when a grocery store is a one stop shop for me and since grocery runs are no longer limited to once a week (#foodbloggerprobs) I appreciate a store that is fully stocked with quality ingredients.
But for reals, I can’t tell you how many times I make a run to Safeway on weekly basis #truestory. It’s the only store that is close enough to me where I can find everything I need, whether I’m making family dinner, hosting a party/game day or because I’m recipe testing and need sweet potatoes for the 100th time (← #truestory as well).
So now it is up to you. Are you gonna make it? If you do, tag me @littlebrokenblog on Instagram or send me a snap (littlebrokenblg).
- 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
- 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
- Heat olive oil in a large saute pan over medium heat. Add onion and saute until soft, about 3-4 minutes.
- 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.
- 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.
- 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.
- Combine all ingredients together. Store covered in the refrigerator until ready to serve.
(2) When making tzatziki sauce, make sure to strain the cucumber of its juices, either with your hands or a cheesecloth so the tzatziki isn't watery
(3) I completely omitted salt from the ground lamb (and chicken) as I found that when layered with pita chips, feta, and tzatziki, there was enough seasoning
© Little Broken. All images and content are copyright protected. Please do not use my images without prior permission or claim my work as your own. Feel free to Pin, Tweet, Facebook and share away with a link back to the recipe post. If you want to republish this recipe, please re-write the recipe in your own words and link back to this recipe.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.