Layered Taco Salad

• Dressing
• 1/4 cup fresh lime juice
• 1/2 cup cilantro, chopped
• 1 teaspoon sugar
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• Beef
• 1 medium onion, chopped
• 3 garlic cloves, finely chopped
• 1 -2 serrano chili, finely chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1 1/2 lbs ground chuck
• 8 ounces tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Salad
• 1 avocado (firm, ripe)
• 1 head lettuce (torn or sliced depending on type used)
• 1 large tomatoes, chopped
• 1/4 lb extra-sharp cheddar cheese, coarsely grated
• 19 ounces black beans, rinsed and drained
• 6 ounces black olives, drained and sliced

1. Dressing: Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper. Add oil in a stream, whisking until emulsified.
2. Beef: Cook onion, chilies to taste, chili powder, and cumin in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink (about 5 minutes). Spoon off any excess fat from skillet. Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened (about 3 minutes). Remove from heat.
3. Salad: Peel and pit avocado, then cut into 1/4 inch pieces. Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

dressing, lime juice, cilantro, sugar, chili powder, ground cumin, salt, black pepper, olive oil, beef, onion, garlic, serrano chili, chili powder, ground cumin, olive oil, ground chuck, tomato sauce, salt, black pepper, salad, avocado, head lettuce, tomatoes, cheddar cheese, black beans, black olives

Taken from www.food.com/recipe/layered-taco-salad-508091 (may not work)