Hot Mexican Dip - cooking recipe

Ingredients

1 can refried beans
1 can Hormel chili (no beans)
1 small chopped onion
1 can black olives, chopped
1 to 2 c. shredded Monterey Jack cheese
1 small can chili peppers, chopped
1 (8 oz.) jar taco sauce (mild or hot)
sour cream

Preparation

Layer ingredients in order in a 13 x 9-inch Pyrex dish (except sour cream).
Bake at 350\u00b0 for 30 to 45 minutes.
Remove from oven and scoop sour cream on top.
Serve warm with plain nacho chips.