Mexican Layered Dip

8 oz cream cheese
1 Tablespoon taco seasoning mix
1 cup thick 'n chunky salsa
1 cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tablespoons sliced ripe olives
3 pkgs (13 oz each) baked tortilla chips

Beat cream cheese with mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9" pie plate or quiche dish.
Layer remaining ingredients over cheese mixture; cover.
Refrigerate at least 1 hour before serving. Serve with tortilla chips.

Makes 5 cups dip.