Preheat oven to 180°C (160°fan-forced). Line 2 large baking trays with baking paper. Spread pita in a single layer and spray both sides lightly with oil spray. Bake for 8-10 minutes, turning halfway, or until crisp and golden. Set aside.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add capsicum and cook for 2 minutes. Add sauce, reduce heat to medium-low and simmer for 3-4 minutes or until sauce thickens slightly. Stir through oregano.
Arrange pita crisps in base of a baking dish. Top with lamb mixture, sprinkle with olives and cheese. Bake in oven for 5-7 minutes or until cheese is lightly golden.
Sprinkle with oregano leaves. Serve lamb nachos with tzatziki, green salad and lemon wedges.
Tips
Sliced lamb rump or leg steaks or would also work well in this recipe.
Use grated mozzarella instead of feta for a cheesier nachos.
Any choice of tomato pasta sauce would work in this recipe – napolitana contains garlic, onions, carrots and herbs.
