Taco Salad In A Jar

• 1 pound lean ground beef (90% lean)
• 2/3 cup water
• 1 envelope reduced-sodium taco seasoning
• 1 medium ripe avocado, peeled and cubed
• 1 tablespoon finely chopped red onion
• 1 garlic clove, minced
• 1/2 teaspoon lemon juice
• 3/4 cup reduced-fat sour cream
• 3/4 cup salsa
• 2 medium tomatoes, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 small cucumber, peeled and chopped
• 5 green onions, chopped
• 1 cup shredded cheddar cheese
• 4 cups shredded lettuce
• Tortilla chips, optional

1. 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.
2. 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. Transfer salads into bowls; toss to combine. If desired, serve with tortilla chips.

ground beef, water, taco, avocado, red onion, garlic, lemon juice, sour cream, salsa, tomatoes, olives, cucumber, green onions, cheddar cheese, shredded lettuce, tortilla chips

Taken from www.tasteofhome.com/recipes/taco-salad-in-a-jar/ (may not work)