Mexican 10 Layer Dip

A cool, refreshing summer picnic treat, just don't forget the tortilla chips.  Great for BBQ or mexican night by Lacey Johnston.
Serves 10 - 20

• 8 oz. Cream Cheese, softened
• 1 tbsp Taco Seasoning
• 1 jar Mild Salsa (I prefer Newman's Own)
• 1 cup Black Beans, drained and rinsed
• 1/2 cup Green Onions, chopped
• 1/2 cup Cheddar Cheese, shredded
• 1/2 cup Jack Cheese, shredded
• 1 cup Iceburg Lettuce, shredded
• 2 tbsp Black Olives, sliced
• 1 jar Salsa Con Queso (I prefer Tostitos)
• 1 1/2 cups Sour Cream
• 2 tbsp Tomatoes, diced
• 1 tbsp Green Chilies, diced
• 2 Bags Tortilla Chips

1. In a small bowl, beat cream cheese, sour cream and taco seasoning until well blended and creamy.
2. Spread onto the bottom of a pie plate or square casserole dish.
3. Layer salsa, con queso, black beans, cheese, green onions, lettuce, olives, tomatoes, chilies (in that order).
4. Cover and refrigerate at least 1 hour before serving.
5. Serve with tortilla chips for dipping.