Taco Dip

• 3 cans Refried Beans (16 Oz. Cans)
• 1 container Sour Cream (16 Oz)
• 1 envelope Dry Taco Seasoning
• 1/2 cups Pace Picante Sauce (add More To Taste)
• 1 whole Tomato, Diced
• 1 head Lettuce, Shredded, Or Buy It Bagged And Shredded (You Don't Use It All; Just Layer It On The Dip To Your Preference)
• 1/4 cups Diced Onion, More Or Less To Taste
• 1 can Sliced Black Olives 2.25 Oz. Can
• 1 package Shredded Cheese (I Use Cheddar But Feel Free To Use Your Favorite; I Get An 8 Oz. Bag And Use What I Feel Looks Good)
• 1 bag Family Size Plain Doritos Chips (Flavored Chips Compete With The Flavors In The Dip)

1. 1.
2. Dip is made in a 9x13 pan.
3. Spread all 3 cans of refried beans in the bottom of the pan.
4. 2.
5. Mix the package of taco seasoning, mix with the sour cream.
6. Spread over the beans.
7. 3.
8. Spread Pace picante sauce over the taco seasoning in the pan.
9. 4.
10. Now add lettuce, tomato, onions, olives on top of the dip.
11. Add cheese last.
12. Refrigerate until ready to serve.
13. Serve with plain chips.
14. Makes enough for a crowd.

beans, sour cream, tomato, head lettuce, onion, black olives, shredded cheese, doritos

Taken from tastykitchen.com/recipes/appetizers-and-snacks/taco-dip-2/ (may not work)