Ingredients:

  • 2 cans (16 oz each) traditional refried beans
  • 2 tablespoons taco seasoning
  • 16 oz full-fat sour cream
  • 4 oz brick-style cream cheese, softened
  • 2 cups chunky guacamole
  • 2 cups shredded Mexican Blend cheese
  • 1 cup thick chunky salsa, strained
  • 3 medium Roma tomatoes, seeded and diced
  • 1 can (2.25 oz) sliced black olives, drained and dried
  • 0.5 cup green onions, thinly sliced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. In a medium mixing bowl, combine the refried beans with 2 tablespoons of taco seasoning. Spread the mixture into an even layer at the bottom of a 9x13 inch glass baking dish, ensuring the beans reach the edges to create a seal.
  2. In a separate bowl, whip together the softened cream cheese, sour cream, and the remaining 1 tablespoon of taco seasoning until smooth and stabilized.
  3. Spread the sour cream mixture over the beans until the beans are completely covered.
  4. Carefully spread the 2 cups chunky guacamole over the cream layer until the edges are sealed.
  5. Sprinkle the shredded cheese evenly over the strained salsa.
  6. Pour 1 cup thick chunky salsa into a sieve for 10 minutes.
  7. Distribute the strained salsa over the guacamole until it forms a thin, red sheet.
  8. Shower with cheese. Sprinkle 2 cups shredded Mexican Blend cheese evenly over the salsa until no green or red shows through.
  9. Top with 3 diced Roma tomatoes, 1 can drained olives, 0.5 cup green onions, and 0.25 cup fresh cilantro.
  10. Chill and set. Place the dish in the fridge for 60 minutes until the layers are firm and cold.