Ingredients
2 small flour or corn tortillas
Canola oil, for brushing
1/2 tsp. kosher salt, plus more
2 (16-oz.) cans store-bought or homemade refried beans
1/2 tsp. store-bought or homemade adobo seasoning
2 1/4 c. sour cream, divided
Freshly ground black pepper
1 3/4 store-bought or homemade pico de gallo
1 3/4 store-bought or homemade queso
4 scallions, thinly sliced (about 1/2 c.)
1 1/2 c. store-bought or homemade guacamole
1/2 lime
7 pitted black olives
7 pitted green olives
14 baby carrots
Tortilla chips, veggies, or pita chips, for serving
Preparation
Step 1Preheat oven to 400°. Line a baking sheet with parchment. Brush each tortilla with oil and sprinkle with salt. Using a sharp knife, gently cut a 2-dimensional field goal shape into each tortilla and place on prepared sheet.Step 2Bake tortillas until golden brown and crisp, 6 to 7 minutes. Transfer to paper towels and let cool.Step 3In a medium bowl, thoroughly mix beans and adobo seasoning. Spread beans mixture in bottom of a 13"-by-9" baking dish. In same medium bowl, mix 2 cups sour cream, 1/2 teaspoon salt, and a pinch of pepper. Using a rubber spatula, spread sour cream over beans in an even layer. Step 4Strain any excess liquid from pico de gallo in a fine-mesh strainer. Starting at shorter left edge of baking dish, layer pico de gallo over sour cream, leaving a 2" space of sour cream exposed on right edge of dish. Step 5Starting from shorter right edge of dish, spread queso over exposed sour cream and pico de gallo layer, leaving 2" pico de gallo exposed on left edge of dish. This will make one of your end zones. Sprinkle scallions over queso layer, leaving 2" queso exposed to create the second end zone. Spread guacamole over scallions to create the field. Squeeze lime over guacamole. Step 6Place remaining 1/4 cup sour cream in a piping bag fitted with a small tip. Pipe a single line across center of guacamole parallel to short edges of dish. Pipe 2 evenly spaced lines on each side of the center line to create 5 goal lines. At base of center line, pipe a number “5” to the left of the line and a “0” to the right of the line. Repeat on other side. Place a tortilla field goal at each end of field. Step 7Place each olive onto a carrot for a helmet. Place carrots into dip with olive end sticking up. Serve with chips alongside.
You can also switch this up to make a soccer, lacrosse, or field hockey field; just cut your tortilla goalposts into the appropriate shape. To protect the little baby carrot athletes, it helps to cut a square-shaped hole near the opening of the pitted olive to help their helmet fit. You can also use carrot sticks. Make a Mediterranean version with these simple swaps: – Refried bean layer: Swap the refried beans for your favorite flavor of hummus. Roasted garlic or roasted red bell pepper hummus would work well here. – Sour cream layer: Instead of sour cream, layer on creamy tzatziki. – Pico de gallo layer: Try chopped tomatoes and cucumbers for this layer instead of pico de gallo. You can also stick to just tomatoes or take it a step further and use tabouli. – Queso layer: This one is a no-brainer. Trade the queso for crumbles of tangy feta cheese. – Scallion layer: Scallions would still work here, but for an extra bit of flavor, try pickled red onions or chopped olives. – Guacamole layer: Keep this layer as is, or go with mashed avocado, a hefty pinch of salt, and a squeeze of lemon juice. – Tortilla chips: Skip the corn chips and reach for pita chips. Store any leftovers tightly wrapped in plastic wrap or in airtight containers in the refrigerator for up to 2 days. Tried this recipe? Let us know how it went in the comments.
