These Greek Nachos are a fun flavor twist & should definitely make it to your next party or family table.

Ingredients

Lamb/Beef Sauté

1 pound ground lamb or beef

2 tablespoons olive oil

1/2 red onion (2/3 cup), diced

1/3 cup pitted kalamata olives, minced

1 clove garlic minced

½ tsp cumin

Feta Tzaziki Sauce

1 (5.3 ounce) container fat free greek yogurt

4 ounces crumbled feta cheese

2 tablespoons red onion chopped

2 tablespoons olive oil

2 teaspoons fresh lemon juice

1/4 cup chopped mint

1 teaspoon dry dill

Toppings

3/4 cup persian cucumber, seeded and diced

3/4 cup fresh tomato, seeded and diced

a few tablespoons red onion, chopped

pepper

fresh mint

8 ounces pita chips, store bought or homemade

For homemade pita chips

6 pitas, cut into 6 wedges each

3 tablespoons olive oil

salt or garlic salt

Directions

Baked Pita Chips

Pre-heat oven to 425˚F. Place pita wedges in a single layer directly on a metal sheet pan (no parchment) Bake for 5-10 minutes, until the pita crisps up. With tongs, flip any during baking that start to brown quickly to insure even cooking.

Lamb/Beef Sauté

Heat the oil over medium high heat. Add the onions and cook for 5 minutes until onions are softened & fragrant. Add the garlic, beef and cumin. Combine well. Cook until meat is browned and mix in the olives. Season with salt and pepper to taste.

Feta Tzaziki Sauce

Mash the feta and yogurt together with a fork. Mix in the onion, feta, olive oil, lemon juice, mint and dill.

Assemble

In a serving dish, place the pita chips first. Top with the meat, tzaziki and fresh toppings. Serve immediately.

To make your own pita chips: Brush the pitas with olive oil and cut each into 6 triangles. Place the triangles in a single layer on a baking sheet. Sprinkle with salt and bake until they are crispy crunchy, about 10 to 13 minutes. Turn the sheet halfway through cooking to ensure even crispiness.