Cook ground beef in a skillet over medium heat until browned.

Drain excess fat from the cooked ground beef.

Stir in water and taco seasoning with the cooked beef.

Bring the mixture to a boil, then cook and stir for 2 minutes.

Let the beef mixture cool completely.

In a small bowl, mash avocado with red onion, minced garlic, and lemon juice.

Divide sour cream evenly among four 1-quart wide-mouth canning jars.

Layer the sour cream in the bottom of each jar.

Divide salsa evenly and layer over the sour cream.

Add a layer of the cooled beef mixture.

Layer chopped tomatoes over the beef.

Add sliced ripe olives.

Layer chopped cucumber.

Sprinkle chopped green onions.

Spoon the mashed avocado mixture over the green onions.

Top with shredded cheddar cheese.

Finish with a layer of shredded lettuce.

Cover the jars tightly and refrigerate until ready to serve.

When serving, transfer the salad into a bowl and toss to combine.

Serve with tortilla chips, if desired.