RANCH MUSHROOM DIP

FIRST LAYER:
2 packages (8 ounce each) cream cheese, softened
1 (8 ounce) carton French Onion Dip
1 envelope ranch salad dressing mix
SECOND LAYER:
1 pound ground beef
1/4 cup water
1 envelope taco seasoning
TOPPING:
1 large tomato chopped
2 cups shredded cheddar cheese
1 medium onion chopped
1 cup sliced fresh mushrooms
2 1/4 ounces can sliced ripe olives drained
SERVE WITH:
tortilla chips

FIRST LAYER:
In a small mixing bowl, combine the cream cheese, onion dip, and ranch dressing mix; beat until smooth. Spread on a 12 or 14-inch serving plate. Refrigerate for 1 hour.

SECOND LAYER:
In a skillet, cook beef over medium heat until no longer pink; drain well. Add water and taco seasoning; cook and stir for 5 minutes. Cool completely. Spread over the cream cheese layer. Refrigerate.


TOPPING:
Just before serving, sprinkle with tomato, cheese, onion, mushrooms and olives.

Serve with chips.

Yield about 8 cups