Layered Tex-Mex appetizer with seasoned beans, creamy guacamole, sour cream, salsa, melted cheese, olives, and fresh vegetables. Serve chilled with crispy tortilla chips.
# What You'll Need:
→ Base Layer
01 - 1 can refried beans (15 ounces)
02 - 1 tablespoon taco seasoning
→ Guacamole Layer
03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced
→ Sour Cream Layer
08 - 1 cup sour cream
→ Salsa Layer
09 - 1 cup chunky salsa, well drained
→ Cheese Layer
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions
→ For Serving
15 - Tortilla chips for dipping
# Directions:
01 - Combine refried beans with taco seasoning in a medium bowl until thoroughly blended. Spread mixture evenly across the bottom of a 9x13-inch serving dish, creating a smooth foundation layer.
02 - Mash avocados in a separate bowl with lime juice and salt. Fold in diced red onion and tomato until incorporated but still slightly chunky. Spread guacamole gently over the bean layer.
03 - Dollop sour cream over the guacamole layer. Using a spatula or back of a spoon, spread evenly to create a solid white layer, being careful not to disturb the guacamole beneath.
04 - Spread drained salsa over the sour cream layer. Ensure salsa is well-drained to prevent excess moisture from making layers soggy. Maintain distinct separation between layers.
05 - Combine shredded cheddar and Monterey Jack cheeses. Sprinkle evenly over the salsa layer, covering completely.
06 - Distribute sliced black olives uniformly over the cheese layer.
07 - Sprinkle shredded lettuce and chopped green onions over the top as the final garnish layer.
08 - Cover dish with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled with tortilla chips for dipping.
