Ingredients:

1 (16 ounce) can refried beans
1 1/2 pounds ground beef
1 cup guacamole
1 (8 ounce) container sour cream
1 cup salsa
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (6 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
1 batch of recursive eight layer dip

Directions:

1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.

2. Spread the beans into the bottom of a 9×13 inch serving tray. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top of cheese. Place recursive eight layer dip on top.

3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.