Ingredients
1 can El Paso refried beans
1 small can El Paso taco sauce
3/4 cup shredded cheddar cheese
1 cup guacamole
1/2 cup sour cream
1 small can black olives
1 4-ounce can El Paso green chilis
1/4 cup thinly sliced green onions
Preparation
Heat the refried beans and taco sauce in a small sauce pan until hot. Remove from stove and spread heated beans evenly on the bottom of a 9" by 12" casserole dish. Sprinkle shredded cheese on the hot beans evenly. Finish the dip with the following additional layers: guacamole; sour cream; olives; green chilis and green onions. Serve with tortilla chips.
