1 (16-oz.) can refried beans
1 tsp cumin
Salt & pepper to taste
2 1/2 cups guacamole
1 (16-oz.) container pico de Gallo
2 1/2 cups sour cream
Juice of 1/2 lime
1 cup shredded Monterey jack
1/2 cup shredded cheddar
2 cups shredded lettuce
1/2 cup cilantro, chopped roughly
1/4 cup sliced pickled jalapeños
Corn chips, for serving
In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.
Spread refried beans in an even layer in the bottom of your serving dish. If making from scratch, prepare guacamole and spread in an even layer on top of the bean layer. Top with a layer of pico de gallo.
In a medium bowl, stir together sour cream, Milford Spice Company’s Taco Tuesday, and lime juice. Spread in an even layer on top of the salsa.
Sprinkle Monterey jack and cheddar in an even layer over the sour cream. Top with shredded lettuce, tomatoes, and pickled jalapeños.
Serve with corn chips. Enjoy!