Add the canned refried beans to a small mixing bowl. Add the 3 tablespoons of water, and stir until completely combined and smooth.

Use either a silicone spatula, or an offset spatula to evenly spread the refried beans into the bottom of a 9x13 baking dish.

Evenly spread the premade guacamole over the refried beans layer.

Next add the sour cream to a small mixing bowl. Sprinkle the packet of taco seasoning into the sour cream. Whisk until well incorporated.

Spread the sour cream mixture over the guacamole layer.

Next, drain the container of chunky mild salsa through a mesh strainer to remove excess liquid, then spread the salsa over the sour cream layer.

Sprinkle the shredded fiesta blend cheese over the salsa layer.

Sprinkle the shredded lettuce over the shredded cheese layer.

Sprinkle the drained sliced black olives over the shredded lettuce.

Sprinkle the chopped roma tomatoes over the black olives. (You can pat the tomatoes of excess juice)

And, finally, sprinkle the thinly sliced green onions over the chopped tomatoes. Cover tightly with plastic wrap and chill in the refrigerator for 1 hour before serving with tortilla chips.