Ingredients
- 32 oz refried beans - two 16-oz cans
- 1 oz taco seasoning - 3 tablespoon divided
- 2 cups sour cream
- 2 cups guacamole
- 21 oz chunky salsa - drained through fine mesh strainer
- 2 cups shredded cheddar cheese
- 4 Roma tomatoes - chopped, seeds removed, and drained
- ½ cup sliced black olives - drained
- ½ cup chopped green onion
- Tortilla chips to serve
Instructions
- In a medium bowl, combine the two 16-oz cans of refried beans with 1½ tablespoon of taco seasoning. Mix until well combined, then use a spatula to spread the bean mixture evenly into the bottom of a 9×13 casserole dish.
- Now spread 2 cups of guacamole evenly on top of the refried beans layer.
- In a separate medium bowl, mix together 2 cups of sour cream with the remaining 1 tablespoon taco seasoning. Spread the sour cream over the guacamole layer.
- Now drain a 21 oz jar of chunky salsa through a fine mesh strainer to remove as much liquid as possible. Once drained, spread the salsa evenly over the sour cream layer.
- Sprinkle 2 cups of shredded cheddar cheese on top of the salsa layer, covering it evenly.
- Top with 4 chopped Roma tomatoes (seeds removed and drained from excess liquid).
- Now Sprinkle on ½ cup of sliced black olives, and ½ cup of chopped green onions. Cover the casserole dish tightly with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Serve with tortilla chips and enjoy!
Nutrition Info
Calories: 181kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 707mg | Potassium: 273mg | Fiber: 5g | Sugar: 4g | Vitamin A: 748IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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