Incredible And Easy Taco Dip!

• 1 1/4 ounces taco seasoning
• 16 ounces fat-free refried beans
• 16 ounces fat free sour cream
• 10 ounces mexicorn (canned)
• 15 ounces low fat guacamole (prepackaged)
• 16 ounces salsa
• 4 ounces green chilies
• 2 cups shredded monterey jack cheese or 2 cups monterey jack pepper cheese, blend
• 4 ounces sliced olives

1. Mix refried beans, taco seasoning and 1-2 T salsa.
2. Spread in bottom of 13 x 9 inch pan.
3. Spread sour cream on top of refried beans - take all the way to edges.
4. Sprinkle corn on top of sour cream.
5. Spread guacamole on top of corn and sour cream - take to edges of pan.
6. Spread remaining salsa on top of guacamole - take to edges of pan.
7. Sprinkle chiles on top of salsa.
8. Cover entire dish with shredded cheese. Feel free to use whatever blend you prefer.
9. Sprinkle sliced olives on top.
10. Cover with plastic wrap and put in refrigerator.
11. Take it out of fridge approximately 1/2-1 hour prior to ready to eat. Serve with tortilla chips.

taco, beans, sour cream, mexicorn, guacamole, salsa, green chilies, shredded monterey jack cheese, olives

Taken from www.food.com/recipe/incredible-and-easy-taco-dip-329608 (may not work)