Ingredients :

• Refried beans — This is the foundation. The texture must be creamy, not grainy — avoid low-end brands that result in a sandy mash. Mix the taco seasoning packet directly into the beans before spreading, otherwise the base remains bland under all the other layers.
• Heavy sour cream — Use the full-fat version, not light. Light cream releases water within a few hours and makes the bottom soggy. Spread it cold straight from the fridge — it holds up better and forms a clean layer without sliding around.
• Salsa — Jarred, preferably chunky. A salsa that is too liquid will migrate downward and make the beans soggy. If yours seems wet, quickly run it through a strainer with a fork before using.
• Shredded cheddar — Grate it yourself if you have two minutes. Pre-shredded bagged cheddar is coated in anti-caking starch — it makes it less melty and less flavorful. Hand-grated cheddar has a completely different texture on the palate.