NACHO DIP

1 can refried beans
1 envelope taco mix
1 8 oz sour cream
1 can chopped black olives
2 tomatoes chopped
4 oz can chopped green chilies
1/2 lb Monteray Jack Cheese

Mix beans with taco mix. Put in 9 x 12 pyrex pan and layer sour cream, olives, tomatoes, chilies and cheese.

Serve with tostada chips to dip & scoop.

APPETIZERS & SNACKS
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