• ⅔ pound (300 g) bag round tortilla chips
• 14 ounce (392 g) can refried beans
• ½ pound (230 g) Monterey Jack Cheese, grated, about 3 cups (700 ml)
• ¼ cup (60 ml) pickled sliced jalapeño peppers
• ½ cup (120 ml) black sliced olives
• 1 jar your favorite salsa
• 1-2 cups (240 ml - 480 ml) guacamole
• ½ cup (120 ml) sour cream
  

Preheat the oven to 350°F/176.6°C.

Spread a layer of refried beans on the bottom of a round, shallow oven-to-table baker.

Place a thin layer of salsa across the top of the refried beans. Add the tortilla chips by standing them upright into the refried beans. Start by ringing a row of chips along the inside of the dish. Off set the next layer of chips inside the first row and repeat until the plate is filled in, saving some of the curled chips for the centre. The chips will resemble a rose when finished.

Scatter the slices of jalapeño peppers and olives between the rows.

Sprinkle the grated cheese over the top filling in the crevices.

Add small spoonfuls of salsa over top.

Bake in the oven for 10 minutes, or until the cheese is melted.

Serve with dollops of salsa, sour cream and guacamole.