1 (10 1/2 oz.) can jalapeno bean dip
2 tbsp. picante taco sauce
3 ripe avocados
2 tbsp. fresh lemon juice
1 pkg. plus 1 tbsp. taco seasoning mix
1/4 c. sour cream
1 tbsp. mayonnaise
6 oz. grated sharp cheddar cheese
6 oz. grated Monterey Jack cheese
1 (10-12) bunch green onions, sliced thin (include some tops)
3 lg. tomatoes, seeded and chopped (not too ripe)
1 can ripe, pitted, sliced olives
1 lb. hamburger

Brown hamburger and combine with 1 package taco seasoning mix. Cook according to package instructions. Drain on paper towel and refrigerate. Combine bean dip with picante taco sauce and garlic salt to taste. Spread on platter. Mash avocados with lemon juice, add garlic salt and white pepper to taste. Spread on top of bean dip mixture. Combine sour cream, mayonnaise, and 1 tablespoon taco seasoning mix. Spread on avocado mixture (cover completely to seal edges). On this layer distribute hamburger. Sprinkle cheese on top - thoroughly cover. Sprinkle with sliced onions, then tomatoes. Cover completely with sliced olives. Chill until served. Garnish with mound of shredded cheese and sprinkle of chili powder. Serve with taco chips.