Eight Layer Fiesta Dip
3 (10 ounces) cans of spicy refried beans or refried beans with jalapeno
1 (8 ounces) can of Las Palmas red enchilada sauce
2 Cups Guacamole
1 packet of hot taco seasoning mix
1 (12 ounces) container sour cream
24 ounces shredded cheddar cheese or Monterey jack cheese
2 (6 ounces) cans sliced black olives
1/2 cup finely chopped green onions
1 cup finely chopped roma tomatoes
Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking
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
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
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.
Serve with taco chips.