In a glass or ceramic baking dish, layer 1 (16-ounce) can refried beans (Blue Runner cream-style red beans are also great to use), 2 cups guacamole with the juice of two limes, 2 cups shredded sharp cheddar or a taco cheese blend, 1 finely-chopped raw red onion, 2 cups of sour cream seasoned with a packet of taco seasoning, 2 cups pico de gallo (recommended) or a very chunky salsa drained, 2 small ripe tomatoes diced, and 1 small can of sliced or diced black olives (optional, at least in my game).
Refrigerate—covered with foil or plastic wrap—for at least an hour. Top with finely-shredded lettuce, and serve with corn tortilla chips. This is the most basic recipe; feel free to improvise and revise. I like to add a little garlic to the beans, and if I add ground beef—which I rarely do, since the dish is quite substantial as is—it’s layered between the beans and guac. If you use a store-bought salsa, it’s important to drain it in a sieve beforehand, else it will make the mixture quite soupy. I also add minced jalapenos to the beans rather than sliced japs in the tomato/onion layer. Chopped green onions mixed with the lettuce adds more texture and zing.
