7-Layer Mexican Dip - 2

Course : Dips
Serves: 1
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32 ounces refried beans
8 ounces chopped jalapeno or green chiles -- drained
2 large tomatoes -- chopped
1 large onion -- chopped
16 ounces sour cream
2 large avocados mashed
2 packages taco seasoning mix
8 ounces cheddar and/or mozzarella cheese -- shredded
4 ounces chopped black olives -- (1 to 2)

Preparation / Directions:

Combine refried beans and taco seasoning in a mixing bowl. Mix well. Spread mixture evenly on the bottom of a 7x13x2 inch baking dish. Sprinkle chopped chiles evenly over the refried bean mixture. Spread a layer of sour cream evenly over all. Spread a layer of mashed avocados over the sour cream. Spread the cheese over the avocados. Evenly sprinkle chopped tomatoes over the avocados. Evenly sprinkle chopped olives over all. Place baking dish in the oven on low heat until cheese melts and the other ingredients are warmed. Serve with tortilla chips. Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chiles as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chiles. Next put a layer of well mixed/mushed avocados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avocado first and then the sour cream, but I suppose it doesn't matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do to

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