Not sure where I got this. Haven't tried yet.
- Carbohydrate 76.8938675 g
- Cholesterol 120.441133333333 mg
- Fat 59.1889756666667 g
- Fiber 11.4893600963672 g
- Protein 25.3750221666667 g
- Saturated Fat 26.5594775833333 g
- Serving Size 1 1 Serving (493g)
- Sodium 1911.35683333333 mg
- Sugar 65.4045074036328 g
- Trans Fat 5.36152280000001 g
- Calories 914 calories
Step-by-step
- In medium bowl, blend the taco seasoning mix and refried beans.
- Spread the mixture onto a large serving platter.
- Mix the sour cream and cream cheese in a medium bowl.
- Spread over the refried beans.
- Top the layers with salsa.
- Place a layer of tomato, green pepper, green onions, and lettuce.
- Top with Cheddar cheese
- Serve with tortilla chips
Refried beans anchor this entire assembly, providing a dense, earthy base that must be thoroughly mixed with dry spices before spreading so every bite delivers uniform seasoning rather than pockets of raw chili powder. Softening the dairy components thoroughly before combining them prevents the dense cream cheese from forming stubborn lumps when folded into the lighter sour cream. When building cold layered appetizers, moisture management dictates success. Salted or wet vegetables will bleed water into the surrounding layers over time, so thoroughly blotting chopped tomatoes and shredded lettuce on paper towels prevents the structure from sliding apart into a watery soup. If you are adapting this dish for dietary preferences, replace standard sour cream with a whole-milk Greek yogurt at a 1:1 ratio, which yields a tangier flavor profile while maintaining the thick viscosity required to support the upper vegetable tiers without sagging. Swapping canned refried beans for homemade pinto purée significantly reduces sodium levels, though canned beans offer a reliable moisture consistency that prevents structural collapse. Working with fresh produce versus jarred salsa introduces a stark textural contrast; fresh tomatoes release free water rapidly upon contact with salt, whereas commercial salsas are thermally processed to bind free liquids and generally maintain their viscosity much longer in a refrigerated environment. For optimal structural integrity, chill the completed platter for at least 45 minutes before serving to let the dairy fats firm up around the bean and vegetable layers. Keep leftovers sealed in an airtight container for no longer than 48 hours, as the high water content of the fresh vegetables will eventually compromise the integrity of the tortilla chips and the underlying bean layer.
