Ingredients:

  • 2 cups (450g) refried beans
  • 1 tsp garlic powder
  • 1 tbsp lime juice
  • 1 cup (240g) sour cream
  • 1 packet (15g) taco seasoning
  • 1 tsp hot sauce
  • 2 cups (340g) guacamole
  • 1 tbsp fresh lime juice
  • 1 cup (240ml) pico de gallo or salsa
  • 1/2 cup (80g) black olives, sliced
  • 1 cup (150g) Roma tomatoes, finely diced
  • 2 cups (225g) shredded Mexican blend cheese

Instructions:

  1. Place the pico de gallo or salsa in a fine mesh strainer over a bowl for 5 minutes to remove excess liquid, then set aside.
  2. In a small bowl, stir the refried beans with garlic powder and 1 tablespoon of lime juice until smooth.
  3. In a separate bowl, mix the sour cream with taco seasoning and hot sauce until the color is a uniform pale orange.
  4. Spread the bean mixture evenly across the bottom of a 9x9 inch glass baking dish, pressing down firmly with a spatula to remove air pockets.
  5. Spread the seasoned sour cream directly over the bean layer, smoothing it to the edges to create a seal.
  6. Gently layer the guacamole mixed with 1 tablespoon of fresh lime juice over the sour cream using an offset spatula.
  7. Spoon the drained salsa or pico de gallo over the guacamole layer.
  8. Evenly distribute the sliced black olives over the salsa.
  9. Scatter the finely diced Roma tomatoes across the top.
  10. Cover the entire top with the shredded Mexican blend cheese.
  11. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour to set the layers.