- 2 (16-ounce) cans refried beans (about 3 3/4 cups)
- 2 cups chunky tomato salsa, divided
- 3 tablespoons store-bought or homemade taco seasoning mix, divided
- 4 medium (8 ounces each) very ripe avocados, peeled
- and mashed (about 2 1/4 cups)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice (from 2 limes)
- 3/4 teaspoon fine salt
- 2 cups sour cream (from one 16-ounce container)
- 2 cups (8 ounces) shredded Monterey Jack and Cheddar Cheese blend
- 4 Roma tomatoes, chopped (about 2 cups)
- 2 (2.25-ounce) cans sliced black olives, drained
- 1 cup chopped green onions (from 1 bunch)
- Tortilla chips, for serving
- Gather the ingredients.
- Stir together 2 (16-ounce) cans refried beans, 1/2 cup salsa, and 1 tablespoon taco seasoning in a medium bowl until well combined. Set aside.
- In another medium bowl, stir together 4 medium very ripe avocados, mashed, 1/4 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, and 3/4 teaspoon fine salt until well combined. Set aside.
- In a third medium bowl, stir together 2 cups sour cream and remaining 2 tablespoons taco seasoning until well combined.
- Spread refried bean mixture in a 13- x 9-inch dish to evenly cover the bottom.
- Evenly spread avocado mixture over the refried beans, then sour cream mixture, and then remaining 1 1/2 cups salsa.
- Evenly top with 2 cups shredded Monterey Jack and cheddar cheese blend, then 4 Roma tomatoes, chopped, 2 (2.25-ounce) cans sliced black olives, drained, and then1 cup chopped green onions. Chill until cold and set, about 1 hour. Serve with tortilla chips.
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