Lamb and bean nachos with salsa fresca | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 500 grams minced (ground) lamb
• 1 clove garlic, crushed
• 1 teaspoon ground cumin
• 400 grams canned crushed tomatoes
• 425 grams canned mexe beans, drained
• 1/4 cup (60ml) water
• 240 grams plain toasted corn chips
• 1 cup (125g) coarsely grated cheddar
• 2 medium avocados (500g), mashed
• 1/2 cup (120g) sour cream
• salsa fresca
• 4 large roma tomatoes (360g), chopped finely
• 1 small red onion (100g), chopped finely
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped fresh coriander leaves