1 packet taco seasoning
2 cans (16-oz each) refried beans
16 ounces sour cream
1 cup salsa
1-2 cups lettuce shredded
2 cups cheddar cheese shredded
Optional Avocado Salsa:
1/2 cup purple onion finely diced
10 ounces cherry tomatoes cut in half
1 lime juiced
1/2 cup cilantro diced
2 avocados diced
Brown meat and drain excess fat, add water and seasoning. Stir to combine and cook another 2-3 minutes, set aside. In a small mixing bowl combine avocado, onion, tomatoes and lime juice. Season with salt and pepper and toss to combine; set aside. On a 10-12 inch serving tray or platter evenly spread both cans of beans. Top with taco meat. Spread sour cream and salsa over taco meat. Top with the cheese and lettuce. Evenly over the top of the lettuce add the avocado and tomato salsa. Serve immediately or cover and top with foil, storing in the refrigerator until ready to serve, will stay fresh for an hour or two before the avocados start to brown.