In a large skillet set over medium high heat, brown the beef and crumble it. Drain any fat. In a microwavable bowl heat the water and crush up the bouillon cubes in that water. Add that to the beef along with the diced chiles. Add the refried beans, stir until combined. Take off heat.
In a small bowl combine the sour cream and taco seasoning, stir until smooth. Set aside.
Cut the avocados in half, discard pits. Scoop the avocados into a large bowl. Add the lime juice, garlic powder, salt and hot sauce. Mash with a fork, and stir until smooth. Some chunks of avocado are fine.
Spray a 9 inch springform pan with non-stick spray. Add the beef/bean layer down first, spread out evenly. Then do the same with the sour cream layer. Then finally the guacamole layer. Place a sheet of plastic wrap over the guacamole and lightly press down so there is somewhat of an airtight seal.
Place in the refrigerator for at least 3 hours. I don't recommend over night unless you add the guacamole before serving as it may brown. Add the cheese, tomato, olives and green onions for garnish. Serve with tortilla chips and enjoy!
Be sure not to add the guacamole until about ready to serve (don't do it the night before). You will have a vibrant green guacamole if you add it just before serving.For a spicy dip, add chopped jalapenos and add them on top, or add them to the guacamole.This recipe does not freeze well because of the guacamole. If you lay a piece of saran wrap over the guacamole before refrigerating you can get an extra day out of this dip.Nutritional values do not include chips.