Layered Taco Salad

1 lb. ground meat
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 Tbsp. finely chopped red onion
3 garlic cloves minced
1 tsp. lemon juice
4 cups shredded lettuce
1 can (2 1/4oz.) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups (8 oz.) shredded cheese
1 cup salsa
2 cups (16 oz.) sour cream
Tortilla chips

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 slightly.
2.) In a small bowl, mash avocados with onion, garlic, and lemon juice.  In a 3 quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream.  Serve at once with chips.