Mexican Salad - cooking recipe

Ingredients

1 (15 or 17 oz.) can seasoned refried beans
2 c. sour cream (16 oz. container)
1 1/4 oz. pkg. taco seasoning
1 (8 oz.) jar picante sauce
2 tsp. lemon juice
chopped onions
1 (4 oz.) can ripe olives, chopped
4 ripe mashed avocados
2 chopped tomatoes
8 oz. shredded Cheddar cheese

Preparation

Mix sour cream and taco seasoning.
Mix lemon juice with avocados.
Layer ingredients in 2-quart casserole, beginning with beans, then sour cream-taco seasoning, picante sauce, lemon juice-avocado mixture, tomatoes, then chopped onions, Cheddar cheese and end with ripe olives.