7 Layer Dip

1 1/2 lbs. ground beef

1 (16 oz.) can refried beans (I ended up using 2)

4 cups shredded Cheddar-Monteray Jack Cheese

1 (8 oz.) container sour cream

1 cup guacamole

1 cup salsa

1 (2.25 oz.) can black olives, chopped

1 can Ro-Tel

1/2 cup chopped green onions

In large skillet, brown ground beef. If you want, you can season your meat (don't add water!) with taco seasoning or chili powder. Drain and set aside to cool to room temperature.

Spread beans into bottom of 9x13 pan. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.

You can serve this dish immediately, or refrigerate it overnight and serve cold.