1 (15 oz.) can refried beans
4 oz. taco sauce
1 (8 oz.) container avocado dip
1 sm. onion, chopped
1 (2 1/2 oz.) can chopped chilies
1 (8 oz.) container sour cream
1 lg. or 2 sm. tomatoes, chopped
1 (2 1/2 oz.) can sliced olives
Grated longhorn cheese (2 c.)

Mix refried beans and taco sauce together in saucepan and heat to mix flavors. Spread bean mix in 1 1/2 quart casserole pan. Layer avocado dip over bean mixture. Add a layer of chopped onions and drained chopped chilies.

Next, spread a layer of sour cream over mixture. Sprinkle grated cheese over the sour cream and garnish with tomatoes (drained) and sliced olives (drained). Put in refrigerator for 30 minutes before serving. Tastes better if you let it refrigerate overnight. Serve with taco chips.