Layered Taco Salad - cooking recipe

Ingredients

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

Preparation

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