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April 8, 2024

American Lamb Skillet Nachos


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lamb loin chops with cucumber mint salad and sweet and smoky tahini


● 1 lb Ground American Lamb 

● 1 onion, finely chopped 

● 2 cloves garlic, minced 

● 1 can (14.5 oz) diced tomatoes 

● 1 can (4 oz) diced green chilies 

● 1 teaspoon ground cumin 

● 1 teaspoon chili powder 

● Salt and pepper to taste 

● 16oz jar of tomatillo salsa 

● ½ cup chicken broth 

● 8 cups tortilla chips 

● 2 1/2 cups shredded cheeses (such as monterey jack, cheddar or a Mexican blend) 

● 1/2 cup chopped fresh cilantro 

● 1 lime, cut into wedges 

● 1 avocado, pitted and sliced 

● 1/4 cup Sour cream or Mexican crema 

● 1/2 cup shaved radishes


1. Cook the lamb: 

Heat vegetable oil in a large skillet over medium heat. Add chopped onions and minced garlic. Cook until onions are translucent, about 3-4 minutes. Add Ground American Lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes. 

Stir in diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld**. 

2. Assemble and Bake: 

Place a 10 to 12-inch oven-safe skillet and heat the butter over low heat. Preheat the oven to 350° F. 

Add the salsa and broth to the skillet and bring to a boil. Remove pan from heat and layer in half of the chips, cheese and lamb mixture. Repeat. 

Place the entire skillet in the oven and bake until the cheese melts, about 5 minutes. 

3. Garnish and Serve: 

Garnish with chopped cilantro and serve with lime wedges, avocado slices, sour cream or Mexican crema, and radishes if desired.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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