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1 (16-ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8-ounce) container sour cream
1 cup salsa
1 (6-ounce) can sliced black olives
1/2 cup chopped tomatoes
1/2 cup chopped scallions
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1) Heat a large skillet. Add ground beef to skillet and cook until browned, stirring frequently. Drain beef in a colander and cool to room temperature.
2) Spread the beans in the bottom of a 9” x 13” covered container that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Pour salsa over sour cream and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top. Refrigerate until picnic time. Serve with tortilla chips.
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