Ingredients:
1 lb ground beef
1 packet taco seasoning (or homemade)
1/2 cup water
For the Guacamole Layer:
3 ripe avocados
1/4 cup lime juice
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped cilantro (optional)
For the Sour Cream Layer:
1 1/2 cups sour cream
For the Cheese Layer:
2 cups shredded cheddar cheese
For the Toppings:
1 cup diced tomatoes
1/2 cup sliced black olives
1/2 cup sliced jalapeños (optional)
1/4 cup chopped green onions (optional)
1/4 cup chopped cilantro (optional)
Directions:
In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
Drain any excess fat, then stir in the taco seasoning and water. Simmer for 5 minutes, allowing the beef to fully cook and absorb the seasoning. Set aside to cool slightly.
In a mixing bowl, mash the avocados with lime juice. Add garlic powder, salt, pepper, and cilantro (if using), mixing until smooth. Set aside.
In a clear glass bowl or trifle dish, spread the taco-seasoned ground beef evenly on the bottom as the first layer.
Sprinkle 1 1/2 cups of shredded cheddar cheese over the ground beef to form the second layer.
Spread the sour cream evenly over the cheese as the third layer.
Carefully spread the prepared guacamole over the sour cream, creating the fourth layer.
Add another 1/2 cup of shredded cheddar cheese as the fifth layer.
Scatter the diced tomatoes, black olives, jalapeños, and green onions over the cheese to form the sixth layer.
Finish by sprinkling chopped cilantro on top as the final garnish layer.
Cover the salad with plastic wrap and chill for at least 30 minutes to allow flavors to meld.
Serve chilled with tortilla chips or as a side dish.
Servings: 6-8
