Preparation Time:

10 minutes

Cooking Time:

15 minutes


  • 250g Plain Corn chips
  • 400g can red kidney beans, drained
  • 250ml Tomato salsa
  • 100g Jalapeño chilli’s, sliced thinly
  • 500g Perfect Italiano Parmesan
  • 100g Guacamole Avocado dip
  • 100g Sour Cream


  1. Place 1/3 of the corn chips into the base of a shallow 30cm baking dish.
  2. Sprinkle over 1/2 the red kidney beans, 1/2 of the salsa and 1/2 of the Parmesan grated cheese.
  3. Top with remaining corn chips, red kidney beans, salsa and cheese.
  4. Bake the Nacho’s in the pre-heated oven 220°C for 15 minutes until cheese is melted 
  5. Top the Nacho’s with the Jalapeño’s, guacamole and sour cream. Serve hot.