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Ingredients
- 1 1/2 C refried pinto beans
- 1 C guacamole
- 2 medium Roma tomatoes, diced
- 1 can black olives, sliced
- 1 pint light sour cream
- 2 C shredded cheddar cheese
- 1/2 head lettuce, shredded very thin
- Jalapenos, sliced, fresh or canned
- Corn chips
- Salsa
Preparation
Step 1
On a large dinner plate, serving platter or on individual plates, arrange guacamole, tomatoes, olives, sour cream, cheese, lettuce, jalpenos and corn chips in layers using lettuce to frame the plate. Serve with chips and salsa. This can be made 24 hours in advance if wrapped and refrigerated (for maximum freshness, don't add lettuce until ready to serve). If chilled, set at room temperature for one hour before serving.