Photo: Lynn Andriani
Serves 6
1 (16-ounce) can refried beans
1 (4-ounce) can chopped green chilies
5 ounces shredded cheddar or Monterey Jack cheese, divided
8 ounces sour cream
12 ounces guacamole
8 ounces salsa
2 cups chopped romaine lettuce
1/4 cup chopped black olives
Tortilla chips, for serving
Scoop beans into a medium saucepan, add chilies and set over low heat, stirring occasionally until the mixture is warmed, about 5 minutes. Spread the bean mixture into a dish that measures approximately 10 1/2 x 8 1/2 inches. Let cool to room temperature.
Sprinkle 4 ounces of cheese evenly over the beans, then drop spoonfuls of sour cream all over, using the back of a spoon, or a rubber spatula, to carefully spread the cream so it fully covers the cheese. Next, spread the guacamole over the sour cream, again being careful to keep the cheese under the guacamole. Spoon the salsa on top of the guacamole, spreading to cover the guacamole.
Scatter the lettuce over the salsa, then the olives and remaining ounce of cheese. Serve with chips.
Ingredients
Directions
Scoop beans into a medium saucepan, add chilies and set over low heat, stirring occasionally until the mixture is warmed, about 5 minutes. Spread the bean mixture into a dish that measures approximately 10 1/2 x 8 1/2 inches. Let cool to room temperature.
Sprinkle 4 ounces of cheese evenly over the beans, then drop spoonfuls of sour cream all over, using the back of a spoon, or a rubber spatula, to carefully spread the cream so it fully covers the cheese. Next, spread the guacamole over the sour cream, again being careful to keep the cheese under the guacamole. Spoon the salsa on top of the guacamole, spreading to cover the guacamole.
Scatter the lettuce over the salsa, then the olives and remaining ounce of cheese. Serve with chips.
Published 11/23/2015
