Step by step

Method

4 steps

1. 1

   Grab a clear 9×9 or 9×13-inch dish so you can see the stripes — that's half the fun. Warm the 16 oz refried beans just enough to loosen them (30–45 seconds in the microwave or a minute in a pan), then spread into an even bottom layer, pushing into the corners with the back of a spoon. Cold stiff beans tear the next layers.

2. 2

   Spoon 1 cup guacamole over the beans and gently nudge it to the edges without digging into the bean layer. Mix 1 cup sour cream with 1 tablespoon taco seasoning until no dry spice streaks remain, then spread that over the guac. Drain 1 cup pico de gallo or salsa for a minute in a colander so it doesn't weep into the cream, then spoon it on in an even sheet.

3. 3

   Scatter 1½ cups shredded cheddar or Mexican blend over the salsa, then ½ cup sliced black olives and ¼ cup sliced green onions. Add diced tomatoes or jalapeños if you want heat and color on top.

4. 4

   Cover and chill at least 30 minutes so the layers firm up and the seasoning blooms into the sour cream — overnight is even better. Serve cold with sturdy tortilla chips. You want clean, scoopable stripes that hold their shape on a chip — not a muddy swirl or watery puddle at the bottom.