Taco Dip - cooking recipe

Ingredients
    3 (16 ounce) cans vegetarian refried beans
    1 (16 ounce) container sour cream
    1 (1.25 ounce) package taco seasoning mix
    1/2 cup salsa
    1/2 head iceberg lettuce - rinsed, dried, and chopped
    2 tomatoes, chopped
    1 onion, chopped
    3/4 cup chopped black olives
    8 ounces shredded Cheddar cheese
Preparation
    Place the beans in the bottom of one 9x13 inch clear glass dish.
    In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.

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