- Appetizer
- Snack
- Beans & lentils
- American
- Mexican
- Make-ahead
- No-cook
- Kid-friendly
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
Bean layer
- 2 cans
refried beans (16 oz each)
- 1 tsp
chili powder
- 1/2 tsp
ground cumin
- 1/4 tsp
garlic powder
- 2 tbsp
water
Sour cream layer
- 2 cups
sour cream (16 oz)
- 1 package
taco seasoning (1 oz)
Guacamole layer
- 3
ripe avocados, halved and pitted
- 2 tbsp
lime juice, freshly squeezed
- 1/2 tsp
salt
- 2 tbsp
white onion, finely minced
Toppings
- 1 1/2 cups
salsa or pico de gallo, drained of excess liquid
- 2 cups
cheddar-jack cheese, shredded (8 oz)
- 1 can
sliced black olives (4 oz), drained
- 4
scallions, thinly sliced
To serve
- 2 lb
sturdy corn tortilla chips
- Vegetarian
Contains milk (sour cream (16 oz)).
May contain wheat, depending on the taco seasoning (1 oz): check the label.
Whether it’s vegetarian depends on the refried beans (16 oz each): check the label.
Whether it’s gluten-free depends on the taco seasoning (1 oz): check the label.
Not checked: salsa or pico de gallo, cheddar-jack cheese, sturdy corn tortilla chips.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a medium bowl, stir the refried beans with the chili powder, cumin, garlic powder and water until smooth and spreadable. Spread evenly over the bottom of a 9x13-inch glass baking dish, pushing it right to the edges with the back of a spoon.
6 min
- 2 cans refried beans (16 oz each)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 2 tbsp water
- Step 2
In another bowl, stir the sour cream and taco seasoning together. Dollop it over the beans in spoonfuls, then gently spread into an even layer so you don't drag the beans up.
4 min
- 2 cups sour cream (16 oz)
- 1 package taco seasoning (1 oz)
- Step 3
Scoop the avocado flesh into a bowl. Add the lime juice, salt and minced onion and mash with a fork until mostly smooth with a few chunks. Spread over the sour cream layer.
7 min
- 3 ripe avocados
- 2 tbsp lime juice
- 1/2 tsp salt
- 2 tbsp white onion
- Step 4
Spoon the salsa over the guacamole in an even layer. If your salsa is watery, lift it out with a slotted spoon or let it drain in a sieve for a few minutes first, or it will make the dip soupy.
3 min
- 1 1/2 cups salsa or pico de gallo
- Step 5
Scatter the shredded cheddar-jack evenly over the salsa, then top with the black olives and sliced scallions.
3 min
- 2 cups cheddar-jack cheese
- 1 can sliced black olives (4 oz)
- 4 scallions
- Step 6
Cover with plastic wrap and chill at least 1 hour, or up to 8 hours, so the layers set. Serve cold with plenty of sturdy corn chips for scooping.
1 hr, hands-off
- 2 lb sturdy corn tortilla chips
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026