Chipotle Mutton Nachos

After cooking Swiss Burritos the other night, we still had about a half a pound of mutton defrosted to use. Add in the semi-related note that we love Nachos but don’t make them often enough, and our destiny was clear. We were compelled to turn the mutton into nachos!

Once we knew it was nacho time, we looked around for what we had on hand as “building materials,” and corn, black beans, chili peppers, and arugula came forward to answer the call. That said, this dish is versitile and can support any changes/alterations you see fit…including but not limited to the addition of black olives, bell peppers, tomatoes, avocado, etc. Whatever you use, we think you will enjoy!

Time: 30 Minutes


  • 4 Oz Ground Mutton per serving (You can also use ground beef, pork, or chicken if you prefer)
  • Black Beans
  • Corn (freshly cut off the cob is best)
  • Onion
  • Chipotle Chilies in Adobo Sauce
  • Ground Cumin
  • Tortilla Chips
  • Baby Arugula
  • Cheese of your choice. We used cheddar.


  • Shuck your corn, peel off the stringy hair, and cut your corn off the cob into a bowl. Then, dice your onion, and cut your chipotle chilies into slices.
  • Heat some oil in a pan, and then add your corn, onion, and peppers. Heat for a few minutes, and then add your ground mutton (or other ground meat). Sprinkle in a little ground cumin, add in a little of your adobo sauce, and cook for another 5 minutes or so.
  • While your meat and veggies cook, strain your beans. Then, when the five minutes are up, add them to the pan, and cook everything for another 10 minutes or so until all the flavours blend together, and your meat is cooked through.
  • As your meat/veggies cook, lay your nacho chips out on a large plate.
  • When your topping is ready, spoon it atop your nacho chips. Then, layer on your baby arugula and shredded cheese.
  • Heat in the microwave for about 60-90 seconds to melt your cheese.
  • Devour, and enjoy!

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