Brown the ground beef in a large skillet; when done, drain the oil. Add the chili seasoning, half of the olives, and all of the water. Stir well and cook until the water is absorbed. Set aside.
Heat the refried beans, then spread them on to the bottom of a 13 x 9-inch glass pan. Sprinkle the beef over the beans, followed by 2 cups of cheese. Carefully spread the sour cream over the cheese and top with guacamole. Sprinkle the remaining cheese over the guacamole.
In a small bowl mix together the salsa and the tomatoes. Spread the tomato mixture over the cheese, then garnish with green onions and the remaining sliced olives.