1cupshredded monterey jack cheese or 1cupshredded cheddar cheese
1/4 cupgreen onion, chopped
2tablespoonsblack olives, sliced or chopped
Stir together beans and picante or taco sauce.
Spread bean mixture about 1/4 inch thick, on a 12 inch platter, leaving a 2 inch open rim at edge of platter.
Then layer sour cream, guacamole, cheese, onion, olives and lettuce.
Cover and chill up to 24 hours.
Before serving, arrange tomatoes on top.
Arrange the chips on a platter around spread.
“I made this exactly, for the Super Bowl, except left out the black olives. I couldn’t find an 8-oz can of refried beans, so I used half of a 16-oz can. I spread it into a pie plate. It’s very good, and I spooned the leftovers into tortillas with chicken the next day for a quick lunch. I’ve made versions of this before, and some call for taco seasoning mixed into the beans or sour cream — I think this needs a little extra “spice.” Thank you :)”