1 can (16 oz.) refried beans
2 to 3 avocados or green pea guacamole

Blend:

3/4 c. sour cream
1/4 c. mayonnaise
1/2 pkt taco seasoning

Mix together.

2 tomatoes, chopped
2 c. shredded Cheddar or Monterey Jack cheese
1 bunch green onions, minced
1 can (4 1/2 oz.) chopped ripe olives, drained

Assemble in layers in order given in quiche pan or 10 x 10 casserole dish. Chill and serve with corn chips. (Can be prepared night before). Garnish with jalapeno slices, if desired.

GREEN PEA GUACAMOLE:

When avocados aren't available or to cut fat. Puree in blender:

1 can (16 oz.) peas, drained
2 tbsp. chopped onion (optional)
1 (4 oz.) can chilies
1 clove garlic, minced
1/4 tsp. pepper
Few drops Tabasco
1 to 2 tbsp. lime juice