3 med. size ripe avocados
1/2 tsp. salt
1 c. sour cream
1 pkg. taco seasoning mix
1 c. green onions, chopped
2 (3 1/2 oz.) cans chopped ripe olives
Lg. round tortilla chips
2 tbsp. lemon juice
1/4 tsp. pepper
1/2 c. mayonnaise
2 (10 1/2 oz.) cans mashed pinto beans
3 med. tomatoes, cored, seeded, halved & coarsely chopped
8 oz. sharp Cheddar cheese, shredded

Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. Combine mayonnaise, sour cream and taco seasoning mix in bowl.

Spread mashed beans on large platter, top with seasoned avocado mixture. Add sour cream-taco mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve chilled or at room temperature with chips. Serves 16.