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This recipe is so easy but yet so delicious. My friends love it when I bring it to a party, and very seldom do I take leftovers home.
2 cans (16 ounces each) refried beans, traditional flavor
2 cups Hellmann's mayonnaise
2 cups sour cream
2 packages taco seasoning
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
1/2 cup chopped green and black olives (optional)
Mix first four ingredients in a large bowl with hand mixer until smooth and creamy. Spread completely over a large plate or in a 9x13-inch cake pan. Top with cheese, tomatoes and olives. Serve immediately with taco chips. Serves 4 to 6.
Joan Holmes, Moline