-
1
Combine ingredients for pico de gallo in a medium sized mixing bowl and mix well.
-
2
Place pico de gallo in refrigerator (it is best if you can leave the pico in the fridge over night to marinade, but not necessary).
-
3
Preheat oven to 350 degrees.
-
4
Take a medium-sized casserole dish and dump both cans of refried beans into the pan.
-
5
Spread the beans out flat in the pan until there are no air pockets (or close to none) and so that the beans create a flat surface.
-
6
Take your bag of Mexican shredded cheese, and dump the contents of the bag onto the beans.
-
7
Spread the cheese so that it makes an even layer of cheese on top of the beans.
-
8
Place the beans and cheese combination into the oven for 10 minutes or until cheese is just melted.
-
9
After cheese has melted, remove dish from the oven and allow it to cool.
-
10
Once the dish is cool, dump all of the contents of the tub of sour cream onto the cheese.
-
11
With a spoon, spread the sour cream all over the cheese until it makes a flat, even layer.
-
12
Take pico de gallo out of the fridge and dump it on top of the sour cream.
-
13
Spread pico de gallo over the sour cream until it makes a flat, even layer.
-
14
Dump the shredded lettuce on top of the pico de gallo.
-
15
Spread the lettuce over the pico de gallo until it makes a flat, even layer.
-
16
Top the lettuce with the slices of black olives.
-
17
Serve with tortilla chips.
