Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Spread 1 can (16 oz) refried beans in an even layer in an 8×8 or similar baking dish. Stir in half of the 1 cup salsa if you want the bean layer looser and spicier.

2. 2

   Mix 1 cup sour cream with 1 packet taco seasoning (or 2 tablespoons homemade) until no dry spice clumps remain. Spread that over the beans, then spoon on the remaining salsa. Blanket with 2 cups shredded Mexican cheese blend.

3. 3

   Bake 15–20 minutes until the cheese is fully melted and bubbling at the edges and the center is hot — a knife poked in should come out steaming. Don't underbake or the middle stays cold and pasty.

4. 4

   Top with ½ cup sliced black olives (optional), 2 sliced green onions, diced tomato, and cilantro. Serve hot with tortilla chips. You want gooey, scoopable layers that hold on a chip — not a cold center or oily cheese puddle.