MARLENE HANEY
1 large can refried beans
1 container guacamole (or make your own)
1 cup mayonnaise + 1 package Taco Seasoning
16 ounces sour cream
shredded cheese (cheddar, jack, or Mexi-blend)
Roma tomatoes, chopped
black olives, sliced
green onions, chopped
Layer all ingredients in a 9" x 13" pan beginning with the beans and going down from there. Chill 1 to 2 hours before serving with tortilla chips.
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