Ingredients:

  • 30 oz refried beans
  • 1 tbsp hot sauce
  • 1 tsp ground cumin
  • 16 oz full-fat sour cream
  • 1 oz taco seasoning
  • 2 cups chunky guacamole
  • 1 tbsp fresh lime juice
  • 1.5 cups thick and chunky salsa
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Roma tomatoes
  • 0.5 cup sliced black olives
  • 0.25 cup fresh cilantro
  • 2 green onions

Instructions:

  1. Place 1.5 cups thick and chunky salsa in a fine mesh sieve over a bowl and allow to drain for at least 10 minutes to remove excess liquid.
  2. In a medium mixing bowl, combine 30 oz refried beans, 1 tbsp hot sauce, and 1 tsp ground cumin. Mix until smooth and spread evenly into the bottom of a 9x13 inch glass baking dish.
  3. In a separate bowl, whisk together 16 oz full fat sour cream, 1 oz taco seasoning until the color is uniform. Spread this mixture carefully over the bean layer using an offset spatula until the beans are completely covered.
  4. Stir 1 tbsp fresh lime juice into 2 cups chunky guacamole. Evenly distribute the guacamole over the sour cream layer, creating a smooth surface.
  5. Spoon the drained salsa over the guacamole layer until distributed in a thin, even layer.
  6. Sprinkle 2 cups shredded sharp cheddar cheese evenly over the salsa until it forms a thick golden blanket.
  7. Top the cheese with 1 cup diced Roma tomatoes, 0.5 cup black olives.
  8. Finish by garnishing with 0.25 cup chopped fresh cilantro and 2 sliced green onions. Serve immediately or chill.