8 Layer Fiesta Dip - cooking recipe

Ingredients

3 (10 ounce) cans spicy refried beans or (10 ounce) cans refried beans with jalapeno
1 (8 ounce) can of las palmas red enchilada sauce
16 ounces ultimate guacamole, Ultimate Guacamole
1 (1 1/4 ounce) packet of hot taco seasoning mix
1 (12 ounce) container sour cream
24 ounces shredded cheddar cheese or 24 ounces monterey jack cheese
2 (6 ounce) cans sliced black olives
1/2 cup finely chopped green onion
1 cup finely chopped roma tomato

Preparation

Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan.
Pour enchilada sauce evenly over the beans.
Spoon on guacamole and spread evenly.
In a separate dish, mix together the taco seasoning and the sour cream until well blended.
Spoon this sour cream mixture over the guacamole and spread around evenly.
Sprinkle cheese on top of these layers until you have a complete \"layer\" of cheese.
Drain the cans of black olives and sprinkle them evenly on top of the cheese.
Do the same with the green onions, and then finally with the diced tomatoes.
Cover tightly and chill in refrigerator for about 2 hours.
Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear!
This dish will keep for about a week if tightly covered in the refrigerator.
Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal!