• Cook rice according to the package instructions. (Substitute chicken stock for water to add more flavor.) While rice is cooking, move on to the rest of the recipe.

Refried Beans

• In a medium stock pot over medium-high heat, melt the butter and lard. Drain beans. Add the beans to the pot. Allow everything to come to a gentle boil and warm throughout.
  ½ cup Lard or bacon grease, 2 tbsp Unsalted Butter, 2 cans 15 oz Black Beans, drained
• After about 5 minutes, use a potato masher and start to mash beans (right in the pot over heat). Once they're partially mashed, let them simmer a bit longer. Adjust the heat AND stir so they don't burn.
• Mash the beans again (and again) until they are a smooth texture. Taste them and add an appropriate amount of salt. Set aside.
  Salt

Taco Meat

• Over medium heat, add ground beef to a heavy bottomed pan or cast iron skillet along with taco seasoning.
  1 lb Ground beef, 2 tbsp Taco Seasoning* (or one packet)
• Cook until meat has browned, breaking up any chunks with a wooden spatula as it cooks. When browned throughout, set aside.

Red Rice

• Melt lard in a medium stock pot over medium heat. Add cooked rice and tomato paste and stir until well incorporated.
  3 cups Rice, cooked, 2 tbsp Tomato Paste, ¼ cup Lard or Bacon Grease
• Add butter and salt to the rice, stir until butter is melted, and then remove from heat and set aside.
  2 tbsp Unsalted butter, 1 tsp Salt

Assemble

• Once the cooking is out of the way, assemble the dip in an appropriately sized 3-4 quart bowl or pan. Spread the Refried beans in an even layer on the bottom of the bowl, followed by the meat, and then the rice. Top with a layer of shredded cheese.
  8 oz Monterey Jack or Cheddar cheese, shredded
• Next, add the mashed avocado. (Mix the avocado with red onion and a pinch of salt, if desired.) Top the avocado with salsa and finally, add a layer of sour cream.
  1½ cups Avocado, mashed, ½ Red onion, diced, ½ cup Salsa, 1 cup Sour cream
• Serve at room temperature with chips. (I use a large spoon to divide the dip up, ensuring I get every layer for each portion.)