Layered Nachos With Avocado

“This is my daughter Kerri's most requested recipe. The cream must be thick enough to spread, not a whipping cream, one that is quite thick when bought. Update: I forgot to buy refried beans today but I found a great recipe here on by Elizabeth Fullerton, her Refried Beans. I will be using this instead of buying from the supermarket in future, it was so good.”
1 large dip

Ingredients Nutrition

  • 1 (435 g) can refried beans (we use Old el Paso)
  • 300 ml double cream (we use Delicious Dollop)
  • 1 (35 g) packet taco seasoning mix, only use 1/2 to 3/4 (we use Old el Paso,)
  • 1 avocado (diced into 1cm pieces)
  • 1 large tomatoes, ripe (diced into 1cm pieces)
  • cracked pepper
  • salt, to taste
  • 12-34 cup cheese, grated


  1. Using a large shallow serving dish like a flan dish layer each of the ingredients as follows:.
  2. Spread the refried chilli beans on the bottom of dish.
  3. Mix double cream with taco seasoning and make this the next layer.
  4. Dice avocado and tomato into 1 cm pieces and make this the third layer - season with salt and pepper.
  5. Sprinkle the cheese over leaving some colour showing through.
  6. Serve at room temperature with corn chips.

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