Layered Nachos With Avocado

This is my daughter Kerri's most requested recipe. The cream must be thick enough to spread, not a whipping cream, one that is quite thick when bought. Update: I forgot to buy refried beans today but I found a great recipe here on Food.com by Elizabeth Fullerton, her Refried Beans. I will be using this instead of buying from the supermarket in future, it was so good.

• Ready In: 20 mins
• Yields: 1 large dip

Ingredients

• 1 (435 g) can  refried beans (we use Old el Paso)
• 300  ml  double cream (we use Delicious Dollop)
• 1 (35 g) packet  taco seasoning mix, only use 1/2 to 3/4 (we use Old el Paso,)
• 1  avocado (diced into 1cm pieces)
• 1  large tomatoes, ripe (diced into 1cm pieces)
•  cracked pepper
•  salt, to taste
• 1⁄2-3⁄4 cup cheese, grated

Directions

1. Using a large shallow serving dish like a flan dish layer each of the ingredients as follows:
2. Spread the refried chilli beans on the bottom of dish.
3. Mix double cream with taco seasoning and make this the next layer.
4. Dice avocado and tomato into 1 cm pieces and make this the third layer - season with salt and pepper.
5. Sprinkle the cheese over leaving some colour showing through.
6. Serve at room temperature with corn chips.