Layered Taco Salad

Bart made this for dinner tonight, and we all loved it! The flavors are fabulous! (We already had some taco meat in the freezer, so we just used that instead of making the taco meat as directed in the recipe.)

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 Tbsp finely chopped red onion
3 garlic cloves, minced
1 tsp lemon juice
4 cups shredded lettuce
1 can (2-1/4 oz.) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups (8 oz.) shredded cheddar cheese
1 cup salsa
2 cups (16-oz.) sour cream
Tortilla chips

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly.

In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve at once with chips.