In a medium bowl, mix the refried beans with chili powder, cumin, and a tablespoon or two of sour cream or cream cheese.
Spread the bean mixture evenly across the bottom of a 9×13-inch glass dish. Smooth it out using the back of a spoon or a spatula
Spoon the guacamole carefully over the bean layer and smooth it gently.
In a small bowl, combine sour cream with taco seasoning until well blended. This layer adds a cool, tangy contrast and a touch of spice.
Spread the seasoned sour cream evenly over the guacamole.
Spoon the salsa gently over the sour cream layer and spread it evenly. You can use mild, medium, or hot depending on your preference.
Sprinkle the shredded cheese generously over the salsa. Cheddar and Monterey Jack are traditional, but a Mexican blend with a little bit of spice adds even more flavor.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes before serving.
