Cook ground beef over medium heat until no longer pink, drain grease and return to skillet. Add taco seasoning and water, bring to a boil, simmer and stir for 2 minutes. Remove from heat and allow to cool slightly while you do the next step. In a small bowl mash the avacados with the onion, garlic and lemon juice. In a 3-qt glass bowl (trifle bowl if you have one) layer (in this order), taco beef, avacado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and the sour cream. Serve at once with the tortilla chips
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 280 (69%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 89.6mg||28 %|
|Sodium 383.7mg||13 %|
|Potassium 545.8mg||14 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 8.9g|
|Protein 20.8g||30 %|
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Calories per serving: 404
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