In a medium bowl, mix the old el pasoᵀᴹ refried beans with the old el pasoᵀᴹ taco seasoning mix until evenly blended and smooth. Spread this seasoned bean mixture in an even layer over a large platter, reaching close to the edges so it forms the base of your seven-layer dip.

In another medium bowl, mix the pkg cream cheese with the old el pasoᵀᴹ chopped green chiles until the chiles are well distributed and the mixture is creamy. Carefully spread this cream cheese and chiles mixture over the bean layer, taking care not to disturb the beans underneath; a gentle, even motion helps keep the layers distinct.

Top the cream cheese layer with old el pasoᵀᴹ thick n' chunky salsa, spreading it evenly. Then add shredded lettuce in a light, fluffy layer, followed by a generous sprinkle of shredded cheddar or mexican cheese blend. Finish by scattering drained sliced ripe olives and diced medium tomato over the top. Refrigerate until serving time so the layers can chill and set, then serve the seven-layer bean dip with tortilla chips for scooping.