SERVES 8 | EASY | 45 MINUTES:
Things you’ll need:
30ml Cake flour
250g Cheddar cheese, grated
100g Mozzarella, grated
30g Parmesan cheese, grated
5ml Dijon mustard
Salt and pepper, to taste
1 x 400g Tin red kidney beans, drained
2 Tomatoes, diced
1 Spring onion, finely sliced
10ml Red wine vinegar
Salt, to taste
3 x 250g Bags nacho chips
300g Grated cheese of your choice
Make the cheese sauce by melting the butter in your 20cm Cast Iron casserole. Add the cake flour once the butter has melted and stir together using a wooden spoon until slightly golden, about 1 minute, before gradually adding the milk while stirring continuously to create a white sauce.
Once the white sauce has thickened, remove from the heat and stir in the cheese, mustard and season to taste. Set aside until needed.
For the salsa, combine all the ingredients in a bowl and set aside until needed.
Preheat the grill to medium heat. To assemble your nachos, arrange a bag of nachos in the base of your 30cm Red Capri Cast Iron casserole and spread a layer of cheese sauce and sprinkle a layer of grated cheese over the cheese sauce.
Repeat the layers until all the nachos, sauce and cheese is used up. Finish with a layer of the cheese sauce and a sprinkle of grated cheese and grill until melted and bubbling.
Serve with the salsa, sour cream and mashed avo.