In a large skillet over medium heat, cook the ground beef until no pink remains, breaking it up with a spatula. Sprinkle in taco seasoning and 1/4 cup water, then simmer until the mixture is fragrant and the liquid has evaporated. Tip: Stir in a dash of smoked paprika for a subtle smoky note.

Transfer beef to a plate and let it rest for 5 minutes—this keeps the layers from sliding together.

In a medium bowl, beat cream cheese until smooth, then fold in sour cream and Greek yogurt until silky. A handheld mixer works wonders here.

On a 9×13-inch serving dish or deep dip tray, spread the creamy mixture in an even layer. Top with refried beans or black beans if using.

Spoon the seasoned ground beef in a uniform layer over the creamy base.

Dollop salsa across the beef layer, then sprinkle shredded cheddar cheese evenly.

Scatter diced tomatoes, black olives, green onions, and cilantro on top, creating a festive rainbow of colors.

Cover with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours) to let flavors meld.

Set out tortilla chips, sturdy crackers, or cut veggies. You’ll know it’s ready when the edges look set and the cheese shines.