(2) avocados – peeled, pitted and diced
1 ½ tbsp fresh lime juice
¼ cup chopped fresh cilantro
¼ cup of salsa
garlic salt to taste
ground black pepper to taste
1 (8 oz) container sour cream
1 (1 ounce) package taco seasoning mix
(4) Roma (plum) tomatoes, diced
(1) bunch green onions, finely chopped
1 (16 oz) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives – drained and finely chopped
Mash avocados in a medium bowl. Add and mix in lime juice, cilantro, salsa, garlic salt, and pepper.
Blend the sour cream and taco seasoning in a small bowl.
Spread the refried beans in a 9×13 inch dish or on a large serving platter. Add the sour cream mixture on top, then spread on guacamole. Then, add tomatoes, green onions, Mexican-style cheese blend, and black olives.
You can swap them easily for your preferred toppings. Cook the beef until there is no pink left if you want to add ground beef. Add flavor and cool to the taco seasoning. Add between the beans and the mixture of sour cream.
It lasts 3-4 days in the fridge.
As much as possible do not use a thin salsa because it will make the whole dip runny.