3 med.-size ripe avocados
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 (1 1/4 oz.) pkg. taco seasoning mix
2 (10 1/2 oz.) cans plain or jalapeno bean dip
1 lb. cooked, crumbled ground beef, seasoned to taste
1 lg. bunch green onions with tops, chopped
2 med. tomatoes, coarsely chopped
2 (3 1/2 oz.) cans pitted ripe olives, drained & chopped
8 oz. sharp cheddar cheese, grated

Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning. To assemble: Spread bean dip on large shallow serving platter; top with avocado mixture. Layer with sour cream mixture. Sprinkle with chopped onion, tomatoes and olives, cover with shredded cheese. Serve at room temperature with tortilla chips.