Greek Nachos

I saw this on Our Everyday dinners blog. What a great idea! I love all the flavors of Greece. This made Todd and I feel like we were back on the islands for a short moment. I adjusted the seasonings from the original recipe because it looked like too much seasoning for 1/2 lbs of beef. My measurements are just approximate!

Greek Nachos

For the sauce:
1/4 cup olive oil
4 ounces feta cheese
1/2 cup Greek yogurt (I used nonfat)
1/2 cup chopped fresh mint
1 lemon, juice and zest
about 1/4 cup cubed seedless cucumber, more or less
salt and pepper

In a blender or mini food processor combine feta, yogurt, olive oil, mint, and zest and juice of lemon; sprinkle with salt and pepper. Blend until smooth. The liquid in the cucumber thins the sauce, so add the cucumber little by little until sauce is at a pourable consistency.

For the beef:

1/4 cup red onion, diced
2 cloves garlic, minced
1/2 pound extra lean ground beef
1/2 teaspoon cumin
1 teaspoons dried oregano
1/4 teaspoon cinnamon
1/2 teaspoon paprika
2 T fresh oregano, chopped
salt and pepper

4 pita pockets. We used Naan from Trader Joe's
chopped tomatoes and cucumbers
olives
extra crumbled feta for the top

Preheat oven to 400.

Cut pitas into wedges, drizzle with olive oil, and bake for about 10 minutes, or until crispy.

Meanwhile, add 1 tablespoon of oil to a skillet, and cook onion and garlic until transparent. Add ground beef, cumin, dried oregano, cinnamon, a big pinch of salt and pepper, and paprika. Cook until brown. If it starts to dry out, add a little water to the pan. Before serving, toss in the fresh oregano and stir well.

To assemble nachos, put chips on a serving plate and top with beef, sauce, tomatoes, cucumbers, a little extra feta, and olives (if you like olives, I do not so I left them out.)