Active time: 45 min Start to finish: 45 min

　　

Ingredients

Makes 6 servings

　　

For dressing

1/4 cup fresh lime juice

　　1/2 cup chopped fresh cilantro

　　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

　　

For beef

1 medium onion, chopped

　　3 garlic cloves, finely chopped

　　1 to 2 fresh serrano chiles (including seeds), finely chopped

　　1 tablespoon chili powder

　　2 teaspoons ground cumin

　　2 tablespoons olive oil

　　1 1/2 lb ground chuck

　　1 (8-oz) can tomato sauce

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

For salad

1 (1/2-lb) firm-ripe California avocado

　　1 head iceberg lettuce, thinly sliced (8 cups)

　　1 large tomato (1/2 lb), chopped

　　1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)

　　1 (15- to 19-oz) can black beans, drained and rinsed

　　1 (6-oz) can sliced pitted California black olives, drained

　　Accompaniment: tortilla chips

　　

Make dressing:

Step 1

Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.

　　

Cook beef:

Step 2

Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.

　　

Step 3

Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.

　　

Assemble salad:

Step 4

Peel and pit avocado, then cut into 1/2-inch pieces.

　　

Step 5

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.