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Cast Iron Nachos

Clay QClay Q Posts: 4,418
edited November -1 in EggHead Forum
Yesterday I did a test run of nachos for a party next weekend. Needed an appetizer while the main event will be smokin(spares)and this seemed like a good idea. Fresh cilantro and chives from the garden. We served guackamolea and sou'cweam on the side.

Holy Cow! Very good test run (rate it as a home run). I'd like to have a softer cheese next time. Thinking of adding melted Velveeta to 4 Mexican cheese blend. This is a meal in it's self. There is refried bean, salsa, black olives, fresh tomato and fresh chopped onion layered in along with the cheese and ground beef. :woohoo:


Tip; I used an enameled grid pan with holes to toast up the chips before layering ingredients in the cast iron skillet. To serve, place cast iron on a trivit and let guests take what they want. The iron will keep the nachos warm. ;)


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