The 1/4 bean in me especially LOVES this dip.
Layer in a 8x8 pan:
1 can of pinto beans, smashed (you can use refried beans but for me they are to salty and FULL of fat)
Sprinkle 1/2 pkg. taco seasoning into the beans while mashing
Frozen sweet corn, cooked (again the canned stuff is too salty)
Mexican cheese blend (I sometimes use cheddar if thats all Ive got around)
Chopped green onions
1 small can halved olives, drained (optional)
Again with the no measurements thing...I just add the individual layers on until they cover the previous layer all of the way.
Serve cold with tortilla chips