1 can refried beans
3 avocados (real ripe)
1 T. lemon juice
1/2 pkg. taco season (1-2 T.)
6 T. sour cream
1 C. monterey jack, shredded
1 C. cheddar, shredded
4 green onions, chopped
1 large tomato, chopped
1 C. chopped olives
Spread beans in bottom of 9x13 pan. In a small bowl, mash avocados with lemon juice. Spread on top of beans. In a small bowl, combine taco season and sour cream. Spread on top of avocados. Layer remaining ingredients. Serve with tortilla chips. Tastes best after chilling overnight.
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