Ingredients:

  • 30 oz refried beans
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 2 tbsp full-fat sour cream
  • 16 oz full-fat sour cream
  • 1 oz taco seasoning
  • 2 cups prepared chunky guacamole
  • 1 cup thick-style salsa, strained
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Roma tomatoes, seeded and diced
  • 1/2 cup sliced black olives, drained
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions, thinly sliced

Instructions:

  1. Place the 30 oz refried beans in a saucepan over medium heat. Stir in the 1 tbsp lime juice, 1 tsp ground cumin, and 2 tbsp sour cream. Cook for 5 minutes until the beans are smooth, steaming, and easily spreadable.
  2. In a medium bowl, combine the 16 oz sour cream with the 1 oz taco seasoning. Whisk thoroughly until the mixture is a uniform pale orange and no spice clumps remain.
  3. Spread the warm bean mixture into the bottom of a 9x13 inch dish. Use an offset spatula to smooth it into an even layer until it reaches all four corners.
  4. Gently spread the seasoned sour cream over the beans. Work from the center outward until the beans are completely covered by a velvety white layer.
  5. Dollop the 2 cups of guacamole over the sour cream. Spread it carefully to avoid mixing the layers until a bright green horizon is formed.
  6. Pour the 1 cup of strained salsa over the guacamole. Spread it thinly until the chunky tomatoes are evenly distributed.
  7. Sprinkle the 2 cups of shredded sharp cheddar evenly across the top. Ensure the cheese reaches the edges until the colorful layers below are mostly hidden.
  8. Distribute the 1 cup diced tomatoes, 1/2 cup olives, sliced green onions, and 1/4 cup cilantro over the cheese. Press down very lightly with your palms until the toppings are set into the cheese.
  9. Cover the dish with plastic wrap and refrigerate for at least 30 minutes. Let it sit until the flavors have unified and the layers are firm enough to scoop.