Layered Nacho Dip

Ingredients:
- 17 oz. can refried pinto beans
- 4 oz. can chiles, chopped
- 1 medium onion, chopped finely
- 1/2 c. black olives, chopped
- 1 Tbsp. chili powder
- 1 mashed avocado
- 1 Tbsp. lemon juice
- 1 clove garlic, crushed
- taco sauce to taste
- 1 c. sour cream
- 1 c. grated Monterey Jack/Colby cheese

Directions:
- Layer ingredients in 1-quart casserole.
- For the bottom layer, combine pinto beans, chiles, onion, black olives and chili powder. For the next layer, combine avocado, lemon juice, garlic and taco sauce.
- Next spread sour cream over.
- Top with grated Monterey Jack/Colby cheese.
- Bake at 350° for 20 minutes or until bubbly.