Taco Salad Dip - cooking recipe

Ingredients

2 (10 oz.) cans Old El Paso jalapeno bean dip
16 oz. sour cream
2 (8 oz.) cans avocado guacamole dip
1 pkg. taco mix
1 (16 oz.) black olives, sliced
1 c. chopped tomatoes
2 c. grated Cheddar cheese
nacho chips

Preparation

Mix sour cream and taco mix.
Layer bean dip, sour cream mixture, avocado dip, olives, tomatoes and cheese in a 9 x 13-inch baking dish.
Make a day ahead.
Refrigerate until ready to serve. Use strong nacho chips for dipping.