3 green onions, chopped
1 48-oz. jar pinto beans, rinsed and drained
1 cup salsa (mild or hot, depending on your preference)
1/2 teaspoon chili powder
1/4 cup fresh cilantro (or 1 teaspoon dried)
2 8-oz. packages cream cheese, softened
1 package dry taco seasoning
1/2 cup mayonnaise
1 small bottle taco sauce
2 cups shredded cheese (taco cheese or cheddar)
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup chopped black olives
Prepare first layer: in a food processor: add beans, onions, salsa and seasonings and pulse until all are combined. *Spread about 2 cups of the mixture onto a serving platter, about 10 to 12 inches in diameter.
Prepare second layer: In a medium bowl combine the softened cream cheese, taco seasoning and mayonnaise. Mix until thoroughly combined. Spread over bean layer on platter. Spread taco sauce over cream cheese layer.
Add the other layers in order, spreading across the platter to cover evenly.
Serve with tortilla chips
*The rest of the beans can be used as a side dip, or saved for later use as a spread for another appetizing Taco Dip. Can be stored in a covered container in the refrigerator for up to two weeks.