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

Use a silicone spatula or 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.

Add the sour cream to a small mixing bowl. Sprinkle the taco seasoning into the sour cream. Whisk until well combined.

Spread the sour cream mixture over the guacamole layer.

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

Sprinkle shredded fiesta blend cheese over the salsa layer.

Sprinkle shredded lettuce over the cheese layer.

Sprinkle drained sliced black olives over the shredded lettuce.

Sprinkle chopped roma tomatoes over the black olives; pat off excess juice if desired.

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