In a medium bowl, combine the softened cream cheese, sour cream, and half of the taco seasoning packet. Mix thoroughly until smooth and creamy. Spread this mixture evenly as the bottom layer in a 9x9 inch baking dish or a shallow serving dish.

In a skillet over medium heat, brown the ground beef. Drain off any excess grease. Return the beef to the skillet, stir in the remaining half of the taco seasoning packet and the tablespoon of taco sauce. Cook for 2-3 minutes until heated through.

Spoon the seasoned ground beef mixture evenly over the cream cheese base. Gently spread to cover the layer. Sprinkle evenly with the 2 cups of shredded Mexican Cheese Blend.

Bake the dip in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the cheese is melted and bubbly around the edges. If your base ingredients were cold, cook slightly longer.

Remove the dip from the oven and allow it to cool for about 5 minutes. Top the hot dip with the layer of drained salsa.

Finish the dip by layering the shredded lettuce, diced tomatoes, sliced black olives, and green onions on top. Serve immediately with tortilla chips, Fritos, or vegetable sticks.