Let the cream cheese sit at room temperature for 30 minutes, until a finger pressed into the block leaves an easy indent.

Beat the softened cream cheese, sour cream and taco seasoning in a bowl with a hand mixer on medium speed for about 1 minute, until no white streaks remain and the mixture looks like soft frosting.

Spread the mixture into an even 1/4 inch layer across a 10 inch dinner plate or shallow platter, leaving a half inch bare rim around the edge.

Scatter the cooled ground beef evenly over the cream cheese layer, pressing it down lightly so it sits in the surface.

Layer the shredded lettuce over the beef in an even blanket, right to the edges of the cream cheese.

Scatter the diced tomato over the lettuce, followed by the shredded cheddar, so every section shows a bit of each.

Finish with the black olives, pickled jalapenos and cilantro, scattered rather than piled, so the colors stay distinct.

Chill the plate, uncovered, for 30 minutes, until the cream cheese layer feels firm enough that a chip stands upright without sinking.

Serve straight from the fridge with tortilla chips alongside, scooping down through all the layers with each dip.