Tex-Mex Layered Dip(Cold) - cooking recipe

Ingredients

1 (15 oz.) can refried beans
2 c. sour cream
1 1/4 oz. pkg. taco seasoning mix
2 medium tomatoes, chopped
1 bunch green onions, sliced (with tops)
1 (8 oz.) grated taco cheese or Cheddar
1 (4 oz.) can sliced black olives, drained

Preparation

In a large flat 2-quart casserole, spread refried beans.
Mix sour cream with taco mix.
Spread on top of beans.
Layer picante and other ingredients in order, ending with olives.
Cover and refrigerate.
Serve chilled with Tostitos.
Serves 20 as an appetizer.