Layered Taco Salad

• 1 (16 oz.) can refried beans
• 1/2 c. taco sauce
• 3/4 c. shredded Cheddar cheese
• 1 (8 oz.) pkg. cream cheese
• 1/4 c. sour cream
• 3 Tbsp. mayonnaise
• 1/4 tsp. garlic powder
• 1 large avocado, seeded and peeled
• 1 medium onion, cut up
• 1 Tbsp. lemon juice
• 1 tomato, seeded and chopped
• 1/2 c. sliced pitted olives
• 1/2 c. sliced green onions
• tortilla chips

1. In a large bowl, stir together refried beans, taco sauce and several dashes of bottled hot pepper sauce (if desired).
2. Spread refried bean mixture evenly on bottom and sides of Pyrex or Corning Ware dish.
3. Sprinkle shredded cheese over bean layer.
4. In a small bowl, combine the cream cheese, sour cream, mayonnaise and garlic powder.
5. Beat with an electric mixer (medium speed). Spread cream cheese mixture evenly over the cheese.

beans, taco sauce, cheddar cheese, cream cheese, sour cream, mayonnaise, garlic powder, avocado, onion, lemon juice, tomato, olives, green onions, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085714 (may not work)