Greek Nachos

Greek Nachos

It’s nachos, but with Greek/Mediterranean flavors. Don’t sleep on the mint in this one, it adds a certain authentic flavor that takes this from “unusual nacho recipe” to “am I in Athens or Michigan?” Also, feel free to adjust the quantities of the toppings to your taste; it’s nachos, have fun with it.

Greek Nachos
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5 from 2 votes

Greek Nachos

It's nachos with Greek ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Author Jim

Ingredients

  • 1 pound ground meat (Lamb chicken, beef, your pick)
  • 1 Teaspoon Coriander
  • 1 Teaspoon Cumin
  • 1 Teaspoon Red Pepper flake
  • 10 pitas (flour tortillas work great here)
  • 1 Teaspoon garlic powder
  • 1 cup feta cheese
  • 1 cup Cherry Tomatoes
  • 1 cucumber
  • 1 cup plain greek yogurt
  • 2 cups arugula
  • 1/2 cup roasted red pepper
  • 1/2 cup black olives
  • 1/2 cup walnuts
  • 1 red onion
  • Fresh mint (a few leaves)

Instructions

  • Preheat oven to 350 degrees. As it heats, cut pitas into wedges, sprinkled with the garlic powder. Bake on a sheet pan for ~8 minutes or until crisp.
  • Place your favorite cast iron pan/large skillet over medium high heat with a bit of your favorite saute oil. Brown your meat, 6-7 minutes. When meat is about cooked, sprinkle on the coriander/cumin/pepper flake along with a bit of salt and pepper. Cook out for another minute.
  • As meat cooks and pitas bake, dice the tomatoes/cucumber/red pepper/red onion into nacho sized bites. Pro tip: lightly salt the onion and tomatoes to bring out their best qualities.
  • Once all is baked/cooked, assemble nachos. I don't think you need my help with this. Top with the torn mint leaves.

Nutrition

Serving: 4People | Calories: 586kcal

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