INGREDIENTS
1 28 ounce can
refried beans
1 1/2 cups
guacamole
1 cup
pico de gallo
1 16 ounce container
sour cream
1
packet taco seasoning
1 cup
chopped green onions (about 2 bunches)
1 16 ounce can
olives, drained and chopped
1 cup
chopped cilantro
Juice of 1 lime
2 cups
shredded sharp cheddar cheese
1 cup
crumbled queso fresco or cotija cheese