Mix cream cheese, sour cream, and the original recipe includes 3/4 cup mayonnaise, which I omitted because my husband doesn’t like mayonnaise.
Spread in a 9×13 dish and chill for an hour. If you prefer, single size servings are a pretty option.
Brown your ground beef, drain, then add taco seasoning and tomato sauce, and cook an additional 5 minutes.
Let cool, and then spread over the cream cheese mixture.
(Update 11/2016 - As long as your cream cheese and sour cream are nice and cold when you blend them, and your meat's cooled down some, you can layer everything and serve it right away, skipping the refrigerating steps).
When you are ready to serve, top with cheese, lettuce and tomato (and if you like green onions and taco sauce).
Serve with tortilla chips.