Spray your springform pan with nonstick spray and set aside.
Heat a skillet on medium high heat and brown the ground beef and drain any grease, return meat to skillet.
In a small bowl add the beef bouillon cubes and two tablespoons HOT water. Dissolve the cubes and add to skillet with the meat.
Also add the can of green chilies and refried beans. Stir to combine and heat until smooth. Remove skillet from heat.
In a small bowl, combine the sour cream and the taco seasoning. I use a homemade taco seasoning but you can use a package of your favorite store brand. Set aside. I took a shortcut and used store bought guacamole that had diced tomatoes, onions, and jalapenos mixed in. If you prefer, you can make your own.
Time to layer! Add the beef/bean layer down first, spread out evenly. I use a offset spatula to spread the layers evenly.
Next, layer the sour cream layer. Then top if with the guacamole layer.
Place a sheet of plastic wrap over the guacamole and lightly press down to get the air out, this will make a somewhat airtight seal so the guacamole doesn't turn brown too fast.
Place in the refrigerator for at least 3 hours. If you want to make this dip a day ahead, don't add the guacamole layer until you are ready to serve it so that it doesn't brown.
Add any of the optional toppings like shredded cheese, diced tomatoes, sliced olives and sliced green onions. To serve, remove the outer ring of the pan and serve with tortilla chips!