Ingredients:

  • 30 oz refried beans
  • 1 tbsp bacon grease
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 16 oz full fat sour cream
  • 1 oz taco seasoning
  • 2 cups guacamole
  • 1 tbsp fresh lime juice
  • 2 cups shredded Mexican blend cheese
  • 1 cup thick chunky salsa, strained
  • 1 cup Roma tomatoes, seeded and diced
  • 0.5 cup black olives, sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup green onions, thinly sliced

Instructions:

  1. Prep the beans. Mix 30 oz refried beans with 1 tbsp bacon grease, 1 tsp cumin, and 0.5 tsp smoked paprika in a bowl. Note: Warming them slightly makes mixing easier, but let them cool before layering.
  2. Spread the base. Smooth the bean mixture into the bottom of your dish until level and edge to edge.
  3. Season the cream. Whisk 16 oz sour cream with 1 oz taco seasoning in a small bowl. Note: Whisking aerates the cream, making it lighter and easier to spread.
  4. Add the white layer. Spread the seasoned sour cream over the beans until the beans are completely covered.
  5. Seal with green. Mix 2 cups guacamole with 1 tbsp lime juice and spread over the sour cream until a smooth green sheet forms.
  6. Drain the salsa. Pour 1 cup salsa into a strainer for 5 minutes until no more liquid drips through.
  7. Apply the heat. Spoon the strained salsa over the guacamole until evenly distributed in small clumps.
  8. Shower with cheese. Sprinkle 2 cups Mexican blend cheese over the salsa until a thick, golden blanket appears.
  9. Garnish the top. Layer on 1 cup diced tomatoes, 0.5 cup olives, 0.5 cup green onions, and 0.25 cup cilantro until the surface is vibrant and colorful.
  10. Chill briefly. Let the dish sit in the fridge for 15 minutes until the flavors have melded and the layers have set.