Ingredients
1 pound lean ground beef (90% lean)2/3 cup water1 envelope reduced-sodium taco seasoning1 medium ripe avocado, peeled and cubed1 tablespoon finely chopped red onion1 garlic clove, minced1/2 teaspoon lemon juice3/4 cup reduced-fat sour cream3/4 cup salsa2 medium tomatoes, chopped1 can (2-1/4 ounces) sliced ripe olives, drained1 small cucumber, peeled and chopped5 green onions, chopped1 cup shredded cheddar cheese4 cups shredded lettuceTortilla chips, optional
Preparation
In a small skillet, cook beef over medium heat until no longer pink; crumble beef; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool.
In a small bowl, mash avocado with onion, garlic and lemon juice. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: Sour cream, salsa, beef, tomatoes, olives, cucumber, green onions, avocado mixture, cheese and lettuce. Cover and refrigerate until serving. To serve, transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.
