Cook the Aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the finely diced onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince: Add the lean beef mince to the pan. Use a wooden spoon to break it up and cook until it's browned all over, which usually takes about 8-10 minutes. It's important to get some good colour on the meat for the best flavour.

Add Spices and Simmer: Drain off any excess fat from the pan. For food safety, be sure to dispose of hot fat correctly and not down the sink. The Food Standards Agency provides guidance on kitchen safety. Stir in the smoked paprika, cumin, oregano, chilli powder, salt, and pepper. Cook for one minute to toast the spices. Pour in the beef stock or water, bring to a simmer, and let it bubble away for 5 minutes until the liquid has reduced and the mixture has thickened. Set aside to cool slightly.

Prepare the Creamy Layer: While the beef cools, prepare the next layer. In a medium bowl, combine the room temperature cream cheese, soured cream, and lime juice. I used to struggle with this dish until I discovered this technique: use an electric hand mixer on a low speed to beat them together. It makes the mixture perfectly smooth in under a minute. If mixing by hand, use a whisk and be patient!

Assemble the First Layers: Take a large, shallow serving dish (around 20x30cm is a good size). Spread the cooled beef mixture evenly across the bottom. Next, carefully spoon the cream cheese mixture over the beef and use the back of a spoon or a spatula to spread it into an even layer, covering the beef completely.

Add the Toppings: Sprinkle the grated cheddar cheese evenly over the cream cheese layer. Follow with the shredded lettuce, then scatter over the quartered cherry tomatoes and sliced spring onions. If you're using them, add the black olives and jalapeños now.

Chill and Serve: For the best flavour, cover the dish and chill in the refrigerator for at least 30 minutes. This allows the layers to set and the flavours to meld together. Serve with a big bowl of your favourite tortilla chips for dipping.