2 (16 oz.) can refried beans
1 sm. pkg. taco seasoning mix
1 sm. onion, finely chopped
1 dried red pepper
6 avocados, pared and finely chopped
1 tsp. salt
2 tbsp. lemon juice
2 tbsp. mayonnaise
1 tsp. vegetable oil
4 drops Tabasco sauce
2 (6 oz.) cans pitted black olives, finely chopped
1 (9 oz.) jar green olives, finely chopped
1 bunch green onions, finely chopped
1 (3 oz.) can jalapeno peppers, finely chopped
Cherry tomatoes, sliced and drained
8 oz. Cheddar cheese, grated

Mix beans with taco seasoning mix and form into ring on a serving dish. Combine onion, red pepper, avocados, salt, lemon juice, oil and Tabasco sauce to make guacamole. Spread thick layer on ring, reserving what is not used.

Combine black and green olives, green onions and jalapeno peppers. Spread in layer over guacamole. Arrange layers of tomatoes over olive layer. Spread reserved guacamole over tomatoes. Sprinkle with cheese and refrigerate. Serve with tostitos or crackers.

This may be prepared 1-2 days ahead. Is better when made before hand. Serves 50.