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LAYERED TACO SALAD 
1 (15 oz.) can refried beans
1 (16 oz.) avocado dip
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 (8 oz.) sour cream
2 tbsp. mayonnaise
1 (1 1/4 oz.) pkg. taco seasoning mix
2 tomatoes, chopped
1 bunch green onions, chopped
1 (8 oz.) Cheddar cheese, grated
1 (4 1/4 oz.) black olives, drained and chopped

Spread refried beans in 9 x 13 inch Pyrex. Set aside. Mix avocado with lemon juice, salt, pepper and garlic powder. Combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Then spread sour cream next. Sprinkle with tomatoes, onions, cheese and olives. Make each a separate layer. Should have 7 layers. You can spread picante sauce and Jalapeno peppers over tomato layer.
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