Step 1: Start by preparing the dressing. In a medium mixing bowl, combine 1 2/3 cups sour cream, 1/3 cup mayonnaise, and 1 packet ranch dry dressing mix. Whisk together until well combined. Cover the bowl with plastic wrap and refrigerate for at least 1 to 2 hours to allow the flavors to meld and the dressing to thicken.
Step 2: Next, heat a large skillet over medium heat. Brown 1 pound ground beef until it’s no longer pink, breaking it apart with a spatula. Drain any excess grease and return the beef to the skillet. This is where you want to use a potato masher; break the meat into small, even pieces for a great texture in the salad.
Step 3: Add 1 medium yellow onion and 1 tablespoon minced garlic to the skillet. Cook, stirring occasionally, for about 5 to 7 minutes or until the onions are tender and translucent. This will infuse the beef with rich flavors.
Step 4: Stir in 1 can Rotel tomatoes (drained) and 1 packet taco seasoning into the skillet with the beef mixture. Mix thoroughly and cook until all the liquid has evaporated. This can take about 10 to 15 minutes. Once it's done, remove it from heat and transfer to a glass bowl. Let it cool on the counter for about 10 minutes.
Step 5: Cover the glass bowl with plastic wrap and refrigerate until completely chilled, about 1 to 2 hours. This step is crucial; it allows the flavors to deepen and makes layering easier.
Step 6: In a separate saucepan, add 30 ounces refried beans and 1/8 cup water. Stir well and cook over medium heat until the beans are heated through, about 5 minutes. Remove from heat and allow to cool for about 10 minutes before transferring to a separate glass bowl. Place this bowl in the refrigerator as well until the taco meat is chilled.
Step 7: Now comes the fun part: layering! In a 9×13-inch dish, start with the ground beef mixture as the first layer. Spread it evenly across the bottom of the dish.
Step 8: Next, add the refried beans as the second layer, spreading it gently over the beef.
Step 9: Take half of the chopped 1 head iceberg lettuce and sprinkle it over the beans, creating a fresh, crunchy layer.
Step 10: Then, add half of the refrigerated ranch sour cream over the lettuce, spreading it evenly.
Step 11: Continue layering with the remaining lettuce, followed by the rest of the ranch sour cream.
Step 12: Pour 1 1/2 cups salsa over the top, followed by 2 cups shredded cheddar cheese. This is where it starts to look irresistible!
Step 13: Finish with 1/3 cup sliced black olives, 1 bunch chopped green onions, 2 chopped Roma tomatoes, and 2 sliced jalapeño peppers. Each ingredient adds a pop of color and flavor, making the dish visually appealing.
Step 14: Serve with Tortilla chips on the side, allowing everyone to scoop their portions in a fun and delicious way!
