Taco Dip

Lately, Mexican food just sounds amazing to me! I'm not sure how authentic any Mexican food I eat is so maybe I only like Americanized stuff but regardless, sometimes you need a new idea instead of tacos or enchiladas. Last night, David and I bought pre-made taco dip from the grocery store. It was good and faster than making our own (but only slightly because taco dip is really easy to make) but not as good as when we've made it in the past. So I thought I'd share our recipe (that of course you can tweak to your tastes as we have too).

This recipe claims to serve 10 but if you're anything like us, it's more like 4.

1 (16 oz) can refried beans (you can also make your own from pinto beans. It's rather easy and probably slightly less sodium and fat than this method but I'll let you decide for yourself)
1 package taco seasoning (we use the reduced sodium kind)
1 large tomato, seeded and diced (you can also use salsa instead)
1 cup guacamole (expensive if store bought but easy to make yourself)
1 cup sour cream, room temperature
1 cup shredded cheese (sharp cheddar is recommended but really you can use anything)
1/2 cup chopped green onion
1/4 cup black olives
tortilla chips (to serve, obviously)

Mix half of the taco seasoning with the beans. Spread beans along your dish (we used a serving platter kind of thing but I would recommend using something big and flat instead of bowl shaped). Next, layer the tomato (or salsa) on top. Then spread on the guacamole. Next, mix the other half of the taco seasoning with the sour cream and layer that on top of the guac. Sprinkle cheese on top. Add the onion and olives. Cover and store in fridge until ready to serve (but it's ready right away if you're hungry now).

See? Doesn't that sound easy and delicious?