Step 1

On medium heat, add the beans to a pot.

Step 2

Add water, taco seasoning, and taco sauce. Stir.

Step 3

Once the beans are warm, add sour cream and stir.

Step 4

You should end up with a creamy texture. Your bean mixture is ready.

Step 5

Pour the bean dip into a 10" x 7" (or around there) serving tray and let it cool.

Step 6

Chop the tomatoes and drain well.

Step 7

Chop the scallions.

Step 8

Now chop the black olives.

Step 9

Next, chop the green bell peppers, I just used my favorite vegetable chopper.

Step 10

Chop the jalapenos. You can use 1 or 2 jalapenos and deseed them if you prefer. I prefer spice so I used 2 with seeds.

Step 11

Lastly, chop fresh cilantro.

Step 12

In a large bowl, add the tomatoes, scallions, black olives, green bell peppers, jalapenos, and fresh cilantro.

Step 13

Add taco seasoning and mix.

Step 14

Top the bean layer with large dollops of sour cream. This is your second layer.

Step 15

Spread out the sour cream.

Step 16

Third Layer - Drizzle Taco Bell Mild/Hot sauce.

Step 17

Fourth Layer - Top with all the veggie mixture.

Step 18

Fifth Layer - Top with shredded Mexican cheese.

Step 19

Garnish with fresh cilantro, a few chopped scallions, and sliced olives. You can also sprinkle some taco seasoning. Serve cold or at room temperature. Enjoy with tortilla chips!