Seven Layer Tex-Mex Dip - cooking recipe

Ingredients

2 cans jalapeno bean dip or refried beans, mixed with salsa and/or chopped jalapenos
3 ripe avocados
2 Tbsp. lemon juice
salt and pepper
1 c. mayonnaise
1/2 c. sour cream
1 pkg. taco mix
1 large can chopped black olives
1/2 c. chopped green or yellow onion
1 large tomato, chopped
shredded Cheddar cheese to cover

Preparation

Mash the avocados with lemon juice, salt and pepper.
Mix the mayonnaise and sour cream with taco mix.
Arrange the ingredients in layers in a large, shallow casserole dish, starting with the bean dip.
Refrigerate 24 to 48 hours to allow flavors to mix. Serve chilled with corn tortilla chips.