1 (32 ounce) can refried beans
1 (1.5 fluid ounce) jigger sour cream
1 (1.5 fluid ounce) jigger guacamole
1 (10 ounce) container sour cream cheese, softened
1 (8 ounce) can sliced ripe tomatoes
1 (16 ounce) can diced green chile pepper, drained
1 (8 ounce) can diced green chile peppers, drained
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can sliced ripe tomatoes, drained
1 1/2 pounds Mexican hot Mexican food (pinto beans, quesados or tamales)
Cover beans, and pour over casserole. Arrange the sour cream cheese slices around the edges of the casserole. Top with the 1/2 cup Mexican salsa, and spoon on top of the chili. Cover with tomato mixture, and sprinkle on shredded cheese. Cover with shredded cheese, and sprinkle on sliced tomatoes, green chiles and diced green chiles. Place on dinner plate.