1 16-ounce can refried beans (with chili, if available)
1 pint sour cream
1/2 lb. cheddar cheese, shredded
1/2 lb. jack cheese, shredded
3-4 green onions, chopped
1 -2 tomatoes, cubed
1-2 small cans of black olives, sliced
fresh guacamole (recipe follows)
juice of 1/2 lime
1/4 - 1/2 cup fresh or purchased salsa
1/4 t. garlic salt (to taste)
hot pepper sauce (to taste)
A large bag of tortilla chips or tortilla strips
Mash peeled and cored avocado (can be prepared in a food processor, but should remain chunky). Mix in lime juice, salsa, garlic salt and a dash or two of hot pepper sauce. Adjust portions to taste.
Spread the refried beans, evenly, on the bottom of a large, shallow casserole dish (a rectangular 9 x 13 or 11 x 15 pyrex pan works very well).
Cover the beans with a thin layer of sour cream.
Carefully spread the guacamole on top of the sour cream.
Sprinkle the tomato, then onions, then olives over the top of the guacamole.
Top with grated cheese.
Serve with tortilla chips.