Walking Taco Salad - cooking recipe

Ingredients

30 ounces refried beans, spicy
16 ounces sour cream
16 ounces avocado dip
3 green onions, finely chopped
3 tomatoes, chopped
8 1/2 ounces black olives, chopped
7 ounces green chilies, diced
15 ounces salsa
1 1/2 lbs monterey jack and cheddar cheese blend, shredded
tortilla chips

Preparation

Spread beans over bottom of a large platter.
Top with sour cream, then avocado dip.
Garnish liberally with remaining ingredients (except tortilla chips).
Refrigerate until ready to serve.
Serve with tortilla chips for dipping.