Lamb-chos with Cheese Sauce

I have always loved sharing a big dish of nachos with friends, but I have a strange dislike of taco seasoning on beef, so we always get them without the meat.  I can't explain my aversion to the ground beef because I love chicken and fish tacos; i guess it's just one of those things!   This week, I decided to try it with lamb and it was delicious!

Ingredients:

Tortilla chips (about half a bag)

250 g ground lamb

1 Tbsp. taco seasoning

1 Tbsp. butter

1/4 cup milk

1 cup grated cheddar cheese

1/8 cup Parmesan cheese

1/4 tsp. pepper

Jalapenos (optional)

Directions:

1. Heat a skillet over medium heat and add ground lamb.  Cook for 2 minutes, breaking the lamb into pieces.

2.  Add seasoning and continue cooking for about 15 minutes, or until lamb is fully cooked.  Stir occasionally to continue breaking up the meat.

3.  While lamb is cooking, make the cheese sauce.  Melt butter in small sauce pan over medium heat.

4.  Add milk, cheeses and pepper and reduce heat to low.

5.  Cook until smooth, about 5 minutes, stirring regularly.  Turn heat off, but leave the sauce on the burner to stay warm.  Stir occasionally.  This is a very thick cheese sauce so, if you prefer it to be thinner, add more milk until you reach the desired consistency.

6.  Once lamb is fully cooked, assemble the nachos.  Line a baking sheet with parchment paper and top with a layer of tortilla chips.  Add half of the lamb mixture, half of the cheese sauce and some jalapenos, if using.  Repeat.

7.  Place under the broiler on high heat for about 5 minutes, or until cheese is bubbling.

Serve with salsa, guacamole, and sour cream.