There’s a million ways to fix this Mexican snack platter; we never seem to make it the same way twice. We tend to load it up with avocados, tomatoes, and olives but you can make it the way you like.
1 14.5-ounce can refried beans
1 1/2 cups sour cream
1 tablespoon taco seasoning
1 cup homemade or commercial guacamole
1/4 to 1/2 cup homemade salsa or commercial salsa
1 1/4 cups grated cheddar cheese
2 green onions, chopped (optional)
1/2 14.5 ounce can black olives, sliced (optional)
1 ripe avocado, sliced (optional)
1 ripe tomato or grape tomatoes (optional)
- Spread the beans on a serving platter.
- Mix the sour cream with the taco seasoning. Spread a layer of sour cream mixture and then a layer of guacamole. Spread salsa over the guacamole in the desired amount. (You may wish to drain some of the liquid from the salsa.) Sprinkle with grated cheese.
- Load on optional toppings: chopped onions, olives, avocado, and tomato. The tomatoes should be diced and set on paper towels to absorb part of the juice.
- Serve with corn tortilla chips.