ingredients
serves 12
For the Guacamole
3 ripe avocados
1 small tomato
1 - 2 red chillies, finely chopped
1 small red onion, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lime or lemon juice
2 tablespoons sour cream
1 - 2 drops habanero or Tabasco sauce
14 ounce can refried beans
1 1/4 oz packet of taco seasoning mix
1/2 pint sour cream
6 1/2 oz ready-made salsa sauce
2 oz Cheddar, grated
2 tablespoons chopped pitted black olives
6 1/2 oz corn chips
chopped fresh cilantro leaves, to garnish
method
1. For the guacamole, roughly chop the avocado flesh, then mash lightly with a fork. Cut the tomato in half horizontally. Using a teaspoon, scoop out the seeds and discard. Finely dice the flesh and add to the avocado. Stir in the chilli, onion, cilantro, lime juice, sour cream and sauce. Season with salt and cracked black pepper. Cover and refrigerate until required.
2. Using a fork, mix the refried beans and taco seasoning together in a small bowl.
3. To assemble, spread the beans in the centre of a large platter use a 12 x 14 inch dish, leaving a border for the corn chips. Spoon the sour cream on top, leaving a small border of bean mixture showing. Repeat with the guacamole and salsa sauce so that you can see each layer. Sprinkle the top with cheese and olives.
4. Arrange some of the corn chips around the edge just before serving and garnish with the cilantro. Serve with the remaining corn chips.
Tabasco and habanero sauces are both made from fiery hot chillies, so taste before adding too much.
This dip can be made 2 hours ahead, and refrigerated, covered. Surround with corn chips close to serving time.
