If using a glass bowl or footed trifle bowl, this 1990s appetizer can be made more attractive by mounding the top with black olives, cilantro leaves and cubes of avocado. Traditionally served with tortilla chips.
Super Layered Taco Bean Dip with Guacamole
2 c. refried beans (canned, or recipe follows)
1 c. guacamole (recipe follows)
1 (8 oz.) container sour cream
1 pkg. taco seasoning mix
¼ c. mayonnaise
1 c. Roma tomatoes, chopped
2 c. sharp cheddar cheese, shredded
¼ c. green onions, sliced thin
¼ c. black olives, sliced
¼ c. fresh cilantro leaves
1 avocado, cubed
1 tsp. lime juice
Spread the refried beans to layer the bottom of a clear glass serving bowl, trifle bowl or platter. Spread a layer of guacamole over the beans.
In a small mixing bowl, mix the mayonnaise, sour cream and taco seasoning, then spread a layer of the mixture over the guacamole. Continue with a layer of tomatoes, green onions, then cheese, then top the dish off with, black olives, cilantro. Cube the avocado and gently mix with the lime juice to prevent browning. Garnish the top of the dish with the cubed avocado and a little bit of cheese.
To make Refried beans:
1 lb. pinto beans
5 c. water
1 lg. onion, sliced
½ – 1 c. bacon drippings, butter or lard salt to taste
Combine beans, water and onion in a pot and bring to a boil, then cover and remove from heat. Allow beans to sit for 2 hours, (or soak overnight).
Return to heat, and again bring to a boil, then turn the heat down to a simmer. Simmer slowly until beans are tender, about 1 to 1½ hours. Mash the beans and onion, adding fat for flavor and to smooth the consistency of the beans. Salt to taste. Continue cooking until beans are thickened and fat is absorbed. Makes 5 – 6 cups. Freezes well.
To make Guacamole:
3 ripe avocados (halve the avocados, seed and peel)
Juice of one lime
½ tsp. salt
½ tsp. ground cumin
½ tsp. cayenne pepper
½ med. onion, diced
2 Roma tomatoes, seeded and diced
1 tbsp. fresh cilantro, chopped
1 clove garlic, finely minced
Toss the avocado pulp and lime juice in a bowl to coat. Drain and reserve lime juice. Mash the avocado, slowly adding the salt, cumin and cayenne. Add the onions, tomatoes, cilantro, and garlic. Add 1 tbsp. of reserved lime juice. Let flavors develop for an hour at room temperature.