Ingredients:

  • 15 oz (425 g) refried beans (canned) — smooth, drained slightly
  • 1/2 lb (225 g) ground beef or ground turkey (optional) — or substitute 1 1/2 cups (360 g) cooked black beans, rinsed and lightly mashed
  • 1 tbsp (15 ml) olive oil (if cooking meat)
  • 1 tbsp (8 g) taco seasoning (store-bought) or 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, pinch salt
  • 1 cup (240 g) sour cream (or 1 cup (240 g) Greek yogurt)
  • 1 tbsp (15 ml) lime juice (fresh)
  • 1/2 tsp (2 g) garlic powder
  • Salt and black pepper to taste
  • 1 cup (230 g) guacamole (about 2 medium avocados mashed) — or: 2 ripe avocados mashed with 1 tbsp lime juice, 1–2 tbsp finely chopped red onion, 1 tbsp chopped cilantro, pinch salt
  • 1 cup (240 g) fresh salsa or pico de gallo (drained slightly)
  • 1 medium tomato, seeded and diced (optional, if not using pico)
  • 2 cups (200 g) shredded cheddar + Monterey Jack blend (or 100 g each) — or 200–225 g total
  • 1/4 cup (35 g) sliced black olives (optional)
  • 3 green onions (scallions), thinly sliced
  • 2 tbsp (8 g) chopped cilantro (optional)
  • 1–2 jalapeños, thinly sliced (optional, for heat)
  • Tortilla chips, warmed tortillas, or vegetable sticks to serve

Instructions:

  1. Prep ingredients: mash avocados for guacamole if using, mix sour cream with lime juice, garlic powder, salt and pepper, shred cheese, dice tomatoes, slice scallions and jalapeños.
  2. Cook protein (optional): heat olive oil in a skillet, brown ground meat until no pink, drain excess fat, stir in taco seasoning and 2–3 tbsp water, simmer 1–2 minutes until slightly thickened; adjust seasoning. Alternatively use seasoned mashed black beans.
  3. Warm refried beans: gently heat refried beans in a small saucepan or microwave until spreadable to make layering easier.
  4. Build layers in a 9x13-inch baking dish (or 8x8-inch if halving) in this order: spread warmed refried beans evenly; spoon and spread seasoned meat or mashed black beans over beans; add a layer of guacamole and smooth lightly; dollop and spread the sour cream mixture over the guacamole; spoon salsa or pico de gallo evenly over the sour cream; sprinkle shredded cheese in an even layer; top with black olives, sliced jalapeños, scallions and cilantro.
  5. Melt the cheese: bake at 375°F (190°C) for 8–10 minutes until warmed through and cheese is melted. For browned top, place under broiler 1–2 minutes watching carefully. Alternatively, serve cold without baking.
  6. Serve: let rest 3–5 minutes, then scoop with tortilla chips or warm tortillas. Refrigerate leftovers up to 3 days.