There’s a million ways to fix this Mexican snack platter; we never seem to make it the same way twice.  We tend to load it up with avocados, tomatoes, and olives but you can make it the way you like.


1 14.5-ounce can refried beans
1 1/2 cups sour cream
1 tablespoon taco seasoning
1 cup homemade or commercial guacamole
1/4 to 1/2 cup homemade salsa or commercial salsa
1 1/4 cups grated cheddar cheese
2 green onions, chopped (optional)
1/2 14.5 ounce can black olives, sliced (optional)
1 ripe avocado, sliced (optional)
1 ripe tomato or grape tomatoes (optional)


  1. Spread the beans on a serving platter.
  2. Mix the sour cream with the taco seasoning.  Spread a layer of sour cream mixture and then a layer of guacamole.  Spread salsa over the guacamole in the desired amount.  (You may wish to drain some of the liquid from the salsa.) Sprinkle with grated cheese.
  3. Load on optional toppings: chopped onions, olives, avocado, and tomato.  The tomatoes should be diced and set on paper towels to absorb part of the juice.
  4. Serve with corn tortilla chips.
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