Layered Tex-Mex appetizer with beans, guacamole, sour cream, salsa, cheese and fresh toppings.
# What You 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
# Directions:
01 - Mix refried beans with taco seasoning in a medium bowl until thoroughly combined. Spread mixture evenly across the bottom of a shallow 9x13-inch serving dish, creating a smooth foundation layer.
02 - In a separate bowl, mash avocados with lime juice and salt. Fold in diced red onion and tomato. Spread guacamole evenly over the bean layer, maintaining clean edges.
03 - Spread sour cream in an even layer over the guacamole, working gently to prevent layers from mixing.
04 - Spoon drained chunky salsa over sour cream, distributing uniformly. Take care to avoid blending with underlying layers.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses generously over salsa layer, covering completely.
06 - Distribute sliced black olives evenly across cheese layer.
07 - Top with shredded iceberg lettuce and chopped green onions, ensuring attractive presentation.
08 - Cover dish tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled with tortilla chips for dipping.
