A vibrant layered Tex-Mex appetizer perfect for parties, featuring beans, guacamole, cheese, and fresh toppings served with tortilla chips.
# What You'll Need:
→ Base
01 - 1 (15 oz) can refried beans
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, drained of excess liquid
→ 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
# How to Prepare:
01 - Combine refried beans with taco seasoning in a medium bowl until thoroughly incorporated. Spread mixture evenly across the bottom of a 9x13-inch serving dish, creating a solid foundation layer.
02 - In a separate bowl, mash avocados with lime juice and salt until mostly smooth but still slightly textured. Fold in diced red onion and tomato. Spread guacamole gently over the bean layer.
03 - Dollop sour cream across the guacamole surface, then carefully spread into an even layer using the back of a spoon or offset spatula to maintain distinct layer separation.
04 - Spoon drained chunky salsa over the sour cream, distributing evenly. Take care to avoid mixing layers while spreading.
05 - Evenly distribute shredded cheddar and Monterey Jack cheeses over the salsa layer, ensuring complete coverage.
06 - Arrange sliced black olives in an even layer across the cheese topping.
07 - Top with shredded iceberg lettuce and chopped green onions as the final garnish layer.
08 - Cover the dish tightly with plastic wrap or lid. Refrigerate for at least 1 hour to allow flavors to meld and layers to set. Serve chilled with tortilla chips for dipping.
