Tex-Mex Casserole Dip

• 2 to 3 cans Frito bean dip
• 2 c. sour cream
• 3/4 c. mao
• 2 pkg. taco seasoning mix
• 2 cans pitted ripe olives, chopped
• 1 large bag round tortilla chips
• 4 medium ripe avocados, peeled, pitted and mashed
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• bunch of green onions, chopped
• 3 medium-size tomatoes, cut in small pieces
• 1 (8 oz.) pkg. sharp Cheddar cheese, grated

1. Mash avocados with lemon juice, salt and pepper.
2. Combine sour cream, taco seasoning and mayo in bowl.
3. Use a large oblong pan (13 x 9 x 2-inches).
4. Spread bean dip on bottom; top with avocado. Layer sour cream.
5. Layer onions, tomatoes and olives.
6. Top with grated cheese.
7. Serve chilled.

bean dip, sour cream, mao, taco seasoning mix, olives, tortilla chips, avocados, lemon juice, salt, green onions, tomatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232607 (may not work)