Mexican Layered Dip

2 16 oz. cans refried beans (I use fat free)
2 pkgs. taco seasoning mix
2 10 oz. cans diced tomatoes or Rotel, drained (I use the Rotel with green chilies)
2 c. guacamole
16 oz. sour cream (I use light), room temperature
2 c. shredded sharp cheddar cheese or Mexican cheese
1 c. green onions, chopped
2 large cans sliced black olives, drained
sliced jalapeno peppers, optional

Combine drained Rotel tomatoes with refried beans. Spread in the bottom of a shallow 9x13 dish. (use clear if you want the layers to be visible) Combine the taco seasoning with the sour cream. Spread the sour cream mixture over the bean mixture. Layer guacamole next. Layer green onions. Layer black olives. Layer jalapeno peppers. Top with shredded cheese. Cover and refrigerate until ready to serve. Serve with Fritos, Tostitos, or any favorite chip. Take home empty dish and wash (because there's never any leftovers!)