Ingredients:

  • 16 oz refried beans
  • 2 tbsp taco seasoning
  • 1 tbsp water
  • 1.5 cups full-fat sour cream
  • 2 cups guacamole
  • 1 tbsp fresh lime juice
  • 1 cup thick-style salsa, strained
  • 2 cups shredded sharp cheddar cheese
  • 2.25 oz sliced black olives, drained
  • 3 medium Roma tomatoes, seeded and diced
  • 1/4 cup sliced green onions

Instructions:

  1. Combine the 16 oz refried beans, 2 tbsp taco seasoning, and 1 tbsp water in a small bowl. Mix until smooth and spread evenly into the bottom of a 9x13 inch dish until the layer is flat and reaches every corner.
  2. Dollop the 1.5 cups sour cream over the beans and gently spread it out. Be careful not to pull up the beans; use light, sweeping motions. Layer the 2 cups guacamole over the sour cream, spreading it carefully until the white layer is completely covered.
  3. Place your 1 cup salsa in a fine mesh strainer for 2 minutes, then spoon it over the guacamole.
  4. Evenly distribute the 2 cups shredded sharp cheddar over the salsa layer. Dice the 3 Roma tomatoes, discarding the seeds and watery centers, then scatter them over the cheese. Sprinkle the 2.25 oz drained black olives across the top until the colors are evenly distributed. Garnish the entire dish with 1/4 cup sliced green onions. Cover and refrigerate for at least 30 minutes until the flavors have melded and the layers are firm.