Layered Nacho Dip
|Canned refried beans||32 Ounce (2 cans,16-ounce each)|
|Canned chopped green chiles||4 Ounce, drained (1 can)|
|Taco seasoning||1 1⁄4 Ounce (1 package)|
|Shredded monterey jack cheese with jalapeno peppers||8 Ounce (2 cups)|
|Frozen avocado dip||6 Ounce, thawed (frozen, 1 can)|
|Sour cream||8 Ounce (1 carton)|
|Seeded chopped tomato||1 Cup (16 tbs)|
|Thinly sliced green onions||3⁄4 Cup (12 tbs)|
|Canned sliced ripe olives||4 1⁄2 Ounce, drained (1 can)|
Combine first 3 ingredients; spread mixture in an 11-x7-x 1 1/2-inch baking dish.
Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Spread avocado dip over warm bean mixture; spread sour cream over avocado dip.
Top evenly with tomato, green onions, and olives.
Serve warm with tortilla chips or corn chips.