1. Spread unheated beans in the bottom of a 9x11 size glass dish or glass baking pan. 2. Pour enchilada sauce evenly over the beans. 3. Spoon on guacamole and spread evenly. 4. In a separate dish, mix together the taco seasoning and the sour cream until well blended. 5. Spoon this sour cream mixture over the guacamole and spread around evenly. 6. Sprinkle cheese on top of these layers until you have a complete "layer" of cheese. 7. Drain the cans of black olives and sprinkle them evenly on top of the cheese. 8. Do the same with the green onions, and then finally with the diced tomatoes. 9. Cover tightly and chill in refrigerator for about 2 hours. 10. Now, invite a few friends over, set it on the table with some tortilla chips, and watch it disappear! 11. This dish will keep for about a week if tightly covered in the refrigerator. 12. Combine a few spoonfuls of this dip with taco meat and place in tortillas or taco shells for an amazing ready to eat meal! ---------------------------------------------------------------------------
Nutrition
Ingredients
