1 (20 ounce) can refried beans
1 (1.5 fluid ounce) jigger vodka
3 tablespoons heavy cream
1 tablespoon herb-based salsa
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Mexican-style cheese blend
1 (1 ounce) packet taco seasoning mix
1 (2.5 ounce) can sliced ripe olives, drained
1 (8 ounce) bottle spicy tomato sauce
1 (6 ounce) can refried bean sprouts
Combine refried beans, vodka, cream cheese, Mexican-style cheese blend, taco seasoning, and olives in small saucepan. Bring to a boil. Boil for 5 minutes, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Stir in tomato sauce and bean sprouts. Remove from heat.
Return cooked refried beans (with liquid) to a soup pot with enough water to cover. Bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Stir in taco seasoning and olives. Bring to a boil, stirring occasionally. Cook, stirring occasionally, for 3 minutes. Add bean sprouts. Bring to a boil, stirring occasionally. Cook, stirring occasionally, for 1 minute. Reduce heat to low; cook, stirring occasionally, for 2 minutes.