Ingredients:

  • 30 oz refried beans
  • 2 tbsp taco seasoning
  • 2 tbsp lime juice
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups guacamole
  • 1.5 cups thick-style salsa, strained
  • 2 cups shredded Mexican blend cheese
  • 1 cup Roma tomatoes, diced and deseeded
  • 0.5 cup sliced black olives, drained
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup green onions, thinly sliced
  • 0.5 lb ground beef, browned and drained

Instructions:

  1. Mix 30 oz refried beans with 2 tbsp taco seasoning and 2 tbsp lime juice in a bowl until smooth and combined. Spread the bean mixture into the bottom of a 9x13 dish. Ensure the layer is even and reaches all the corners.
  2. Brown 0.5 lb ground beef in a skillet over medium heat until no pink remains. Drain the fat completely to prevent the dip from becoming greasy. Layer directly over the beans.
  3. Combine 8 oz softened cream cheese and 1 cup sour cream until velvety and lump free. Spread the cream cheese mixture gently over the beans until the beans are completely covered.
  4. Layer 2 cups guacamole over the cream cheese until you have a solid green surface. Work quickly to prevent the guacamole from oxidizing.
  5. Strain 1.5 cups salsa for 10 minutes, then spread it over the guacamole until the green layer is hidden.
  6. Sprinkle 2 cups shredded Mexican blend cheese evenly across the top.
  7. Top with 1 cup diced Roma tomatoes, 0.5 cup black olives, 0.5 cup green onions, and 0.25 cup cilantro until the dish looks vibrant. Chill the dip for at least 1 hour until the layers are set and firm.