Start by making both components that require no cooking. First, whisk together 1/2 cup sour cream, 1 cup salsa, and 1 tbsp taco seasoning in a small bowl to create the creamy salsa dressing—set this aside. In another small bowl, mash the avocado with 1 1/2 tsp lime juice and 1/4 tsp salt until smooth but still slightly chunky. I prefer leaving avocado with a bit of texture rather than completely pureed, as it adds more appeal to the salad. Cover the avocado with plastic wrap directly on the surface to prevent browning while you finish the other components.

While the dressings are being made, prepare all your fresh ingredients to have them ready when the beef finishes cooking. Shred the iceberg lettuce into 1/4-inch thin strips and place in a large bowl—this will be your salad base. Dice the roma tomatoes into 1/2-inch pieces, slice the jalapenos into rings or thin strips, dice the red onion, and roughly chop the fresh cilantro. Rinse and drain the black beans very thoroughly—I always make sure they're well-drained since excess liquid will make the salad soggy. Measure out the corn and black olives, and have your tortilla chips and shredded cheese nearby for assembly.

Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the 1 lb ground beef and cook for about 7 minutes, breaking it apart with a spoon as it cooks, until it's completely browned and crumbly with no pink remaining. Carefully pour off the excess grease, leaving just a thin coating in the pan. Lower the heat to medium-low, then add 3 tbsp taco seasoning, 1/2 tsp garlic powder, and 1/2 cup salsa, stirring constantly for about 1-2 minutes until the beef is evenly coated and the spices are fragrant. I always use McCormick taco seasoning because it has the best spice balance without being too salty.

Pour the shredded lettuce from Step 2 into a large serving bowl or individual bowls. Top with the warm seasoned beef from Step 3, distributing it evenly. Layer on the tomatoes, jalapenos, black beans, corn, olives, red onion, and Mexican cheese from Step 2, creating an appealing arrangement. Dollop the mashed avocado from Step 1 in sections around the salad, then add the 1/3 cup sour cream in small dollops or a drizzle. Pour the creamy salsa dressing from Step 1 over the entire salad, tossing gently if desired or leaving it unmixed for visual appeal.

Top the salad with crushed or whole tortilla chips just before serving—I recommend adding them right before eating rather than earlier, as this keeps them crispy instead of getting soggy from the dressing. Toss the salad if desired, or serve it as-is for a beautiful layered presentation. Serve immediately while the beef is still warm and the lettuce is crisp.