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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Everybody has a version of this dip...some even call for ground beef and then it can be a meal! (I would add the taco seasoning to the ground beef, instead of the sour cream, if I was going to add the ground beef. Read more . I usually don't.) After reading through a bunch of recipes trying to find one done exactly how I wanted, it suddenly hit me!...you don't really need a recipe, it's just layering! But in case you are like me, here's my version. Ingredients:
1- 31 oz can(s) refried beans |
16 oz guacamole |
2-10 oz can(s) diced tomatoes with green chilies (or more) |
24 oz sourcream |
1/4 c taco seasoning |
4 c shredded cheddar or fiesta cheese (or more) |
1 head of lettuce |
1-6 1/2 oz can(s) sliced black olives |
1/4-1/2 c green onions, sliced |
1 lg tomato, diced |
Directions:
1. 1 This makes enough dip to fit a 9x13 pan. But use a glass one if you have it...You want everyone to be able to see how pretty the dip is.
2. 2 Spread your refried beans across the bottom of the casserole dish.
3. 3 Stir the quacamole to get to a spreadable consistency. If you need to, use a mixer or a blender, but be careful not to overmix. You want this Just to a spreadable consistency. Spread over top of the refried beans.
4. 4 Drain the tomatoes with chilies. Spread evenly over the guacamole. * If you want mild dip, the two cans is enough, but if you want more kick add another can or two of the tomatoes with chilies.*
5. 5 Mix the sour cream with the taco seasoning. Make sure the taco seasoning is evenly distributed through the sour cream. Spread mixture over the top of the tomatoes.
6. 6 Spread the shredded cheese. ** You can use more or less, depending on your preference.**
7. 7 Layer the shredded lettuce, then the black olives,diced tomato and green onion, in that order. Cover and refrigerate at least 4 hours...best overnight.
8. 8 Serve with tortilla chips.
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