Brown the Ground Beef in a skillet over medium heat. Drain off any excess grease. Stir in the Taco Seasoning blend and 1/2 cup water; simmer for 5 minutes.
Spread the Refried Pinto Beans evenly in the bottom of a 9x13 inch baking dish.
In a medium bowl, combine the Sour Cream, Ranch Dressing Mix, and chopped Dill. Spread this mixture over the refried beans.
Prepare the Guacamole: Mash the Avocados in a bowl. Stir in the Lime Juice, Red Onion, and Jalapeño. Spread the guacamole over the sour cream layer.
Sprinkle the Shredded Monterey Jack Cheese, Diced Roma Tomatoes, Sliced Black Olives, and Sliced Green Onions over the guacamole.
Serve immediately with Restaurant-Style Tortilla Chips.
