Taco Dip at its most pure and basic form. With ten ingredients - there's plenty of room for customization (swap in - swap out). Overall, this dip is a minimum effort, maximum impact recipe.
Evenly spread refried beans in the bottom of an 8 x 8 or 9 x 9 pan.
In a large nonstick skillet, over medium heat, warm the chili con carne, cream cheese, sour cream and cumin until fully melted and incorporated. Remove from heat and layer over the refried beans.
Add salsa, olives and green chiles, topping with cheese. Bake for twenty minutes or until heated through and the cheese is melted and bubbly.
Sprinkle with green onions and serve immediately with your favorite chips.