Mexican Layered Dip

Ingredients:
1 16-oz. (450 grams) cann of Refreied Beans
1 mixture of Taco Seasoning (see recipe bellow)
4-oz. (220 grams) Sour Cream
1/2 Cup Salasa (tomato based); click here for my personal recipe: Texas Salsa
2 Cups shredded Iceberg Lettuce
1/2 Cup chopped Tomato
1 Cup shredded Cheddar Cheese
1 Green Onion, chopped
1/4 Cup chopped olives (I used Green Olives in this recipe, but Black Olives are best)
1 Dinner Plate
Tortilla Chips

Directions:
On one normal-sized Dinner Plate, spread the Refreied Beans. Sprinkle the Taco Seasoning onto the Refreied Beans. Spread the Sour Cream over the Refreied Beans and Taco Seasoning. Gently spread the Salsa over the Sour Cream. Sprinkle the Lettuce over the Salsa, and then sprinkle the shredded Cheese, Green Onions, and Olives, respectivly (ending with Olives). Scoop the dip up with Tortilla chips.

This is best if made one day ahead to let the Taco Seasoning flavors set in. But, it can also be eaten right away.

Taco Seasoning:
1/2 teaspoon Chili Powder
1/4 teaspoon ground Cumin
1/4 teaspoon Cayan Pepper
1/8 teaspoon Salt

Directions:
Mix all spices and Salt together in a small bowl.