Taco Salad Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1 pt. sour cream
3 medium size avocados
juice of 1/2 lemon
1 c. Cheddar cheese
1 c. Monterey Jack cheese
1 1/2 pkg. taco seasoning
1 small can chopped olives
1/2 c. chopped green pepper
3 small tomatoes, chopped

Preparation

Spread beans in 9 x 13-inch pan.
Mash avocados and add lemon juice and sour cream.
Spread over beans.
Add other ingredients in layers as listed on recipe.
Bake at 350\u00b0 for 10 minutes or until cheese is melted.