Ingredients

• 1 (10.5 oz.) package corn chips, crushed
• 1/4 cup butter or margarine, melted
• 2 (16 oz.) cans refried beans
• 1 (1.25 oz.) package taco seasoning mix
• 1 (6 oz.) container frozen avocado dip, thawed
• 1 (8 oz.) container sour cream
• 3 (2.25 oz.) cans sliced ripe olives
• 2 medium tomatoes, seeded and chopped
• 2 (4.5 oz.) cans chopped green chiles, drained
• 1 (8 oz.) package Monterey Jack cheese with peppers, shredded
• Garnish: fresh cilantro sprigs

Directions

1. Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
2. Bake at 350°F for 10 minutes. Cool on a wire rack.
3. Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours.
4. Place on a serving plate, and remove sides of springform pan; garnish, if desired. Serve with large corn chips.