Layered Tex-Mex appetizer with beans, guacamole, cheese, and fresh veggies. Perfect party platter served crispy 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 Make It:
01 - Combine refried beans with taco seasoning in a medium bowl until well blended. 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 thoroughly with lime juice and salt. Fold in diced red onion and tomato until incorporated. Spread guacamole mixture gently over the bean layer, maintaining distinct separation.
03 - Carefully spread sour cream in an even layer over the guacamole, working from the center outward to prevent mixing the layers beneath.
04 - Spread drained salsa over the sour cream layer. Ensure excess liquid has been removed to maintain structural integrity and prevent sogginess.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the salsa layer, covering surface completely.
06 - Distribute sliced black olives uniformly across the cheese layer.
07 - Top with shredded iceberg lettuce and chopped green onions as the final garnish layer.
08 - Cover 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.
