Ingredients:

  • 1.5 lbs ground beef (85/15 lean-to-fat ratio)
  • 2 tbsp avocado oil
  • 3 tbsp taco seasoning
  • 0.5 cup water
  • 15 oz can refried beans
  • 8 oz cream cheese, softened
  • 1 cup sour cream or plain Greek yogurt
  • 1 tsp garlic powder
  • 1 tbsp lime juice
  • 1 head iceberg lettuce, finely shredded (approx. 500g)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 pint cherry tomatoes, quartered
  • 2.25 oz can sliced black olives, drained
  • 1 bunch green onions, thinly sliced
  • 4 cups nacho cheese flavored chips

Instructions:

  1. Heat avocado oil in a large skillet over medium high heat. Add ground beef and cook for 8 minutes until browned and crumbly.
  2. Stir in taco seasoning and 0.5 cup water. Simmer for 2 minutes until the liquid reduces to a thick glaze.
  3. In a medium bowl, whisk together the 8 oz softened cream cheese, 1 cup sour cream, 1 tsp garlic powder, and 1 tbsp lime juice. Mix until velvety and completely smooth.
  4. Dollop the cream cheese mixture over the beef. Use your spatula to spread it until it touches the glass edges, sealing the meat underneath.
  5. Evenly distribute the 500g of shredded iceberg lettuce over the cream layer. Press down gently to compact the greens. Sprinkle with the 2 cups of shredded sharp cheddar cheese until the lettuce is fully covered.
  6. Layer the 1 pint of quartered cherry tomatoes, 2.25 oz of sliced black olives, and the sliced green onions. Do not add the chips yet.
  7. Just before serving, crush the 4 cups of nacho cheese chips slightly and pile them on top. Serving it immediately ensures the chips stay shatter crisp against the cool vegetables.