And I am pleased to announce that I have improved upon the high school recipe by changing and adding layers.
1 can refried beans (I use fat free)
1 can green chilies (diced)
1 can Mexican corn
1 lb ground beef
1 4oz can sliced black olives
2 avocados, ripe
packet of guacamole mix
2 fresh roma tomatoes
sour cream (I use reduced fat)
1 1/2 cup Mexican-style shredded cheese
2 tsp chili powder
2 tsp cumin powder
1/2 tsp oregano
pinch cayenne pepper
bag of tortilla chips
Brown ground beef in a non stick pan. Drain off the fat. Stir the spices in to the meat. Set aside to cool slightly. Prepare the guacamole with mix and avocados according the mix directions (alternatively you can buy prepared guacamole or make your own... I choose mix for this particular dip because it's economical and easy)
Put the refried beans into a small pan and warm over medium low heat. When it starts to get a little bit thin and is heated through, it's ready to be spread over the bottom of a 9x13 glass pan.
Spread with green chilies, drained Mexican corn, ground beef, salsa, guacamole, sour cream, cheese, chopped fresh tomatoes, and drained sliced olives. The order isn't super important with the exception of not putting the guacamole on the top ('cause it will turn brown and gross). I like to top with the sour cream because I feel like it sort of "seals" everything and the cheese, tomato, and olives look pretty on top of it.
You can eat this right away or cover with plastic wrap and it refrigerate until you need to serve. It's best to let it sit at room temperature for a little while or else the refried beans will be too thick and hard and will break your tortilla chips when you try to dip them--tragic!