Heat a skillet over medium heat. With ground beef, I rarely add any oil to the skillet because it tends to be fattier. If needed, you can add 1 teaspoon of olive oil (of your oil of preference). Once the skillet is hot, add the ground beef and break it apart with a wooden spoon.

Cook, stirring and breaking apart the beef often, until it begins to brown. Add in the cumin, paprika, garlic powder, chili powder, and a big pinch of salt and pepper. Stir well to disperse all the seasonings. Cook until the beef is just browned. I let this cool until room temperature.

I like to heat the beans in a saucepan so they are creamy and smooth. Spread the beans on a large plate, platter or in an 8x8 baking dish.

In a bowl, stir together the sour cream and salsa verde. Spread the sour cream on top of the beans. I like to leave a small border of the beans along the edge, so I don’t spread the sour cream on the entire top.

Sprinkle the crumbled beef all over the sour cream layer. Sprinkle the cheddar all over the ground beef.

Top with the tomatoes and shredded lettuce. Add on the green onions and cilantro. Top with the pickled onions and serve!

You can assemble this ahead of time and store it in the fridge. I like to add the tomatoes, lettuce, green onions and pickled onions right before serving, so they look super vibrant and fresh.

Serve with tortilla chips and enjoy!