2 (16 oz.) cans refried beans with chilies
1 (16 oz.) sour cream (1 tbsp. Old El Paso taco seasoning. Mix with sour cream)
2 fresh avocados, peeled and mashed (add 1 (1 oz. pkg.) Great Guacamole and a little water in blender. Mix till smooth)
3 c. shredded Cheddar cheese
2 med. tomatoes with skin, chopped
Green onions, chopped - as many as you like
1 sm. can (2 1/4 oz.) Durkee black olives, sliced

Layer the ingredients in a 9 x 13-inch pan, starting with number 1. Serve with hot taco sauce and tortilla chips.