• Begin by heating some olive oil in a non-sticksk illet measuring 12 inches in diameter, over medium-high heat.
• Add crumbled chunks of beef to the skillet and let them sear for about 3 minutes until they turn brown on the bottom. Turn and break up the beef into smaller pieces and continue cooking until it is fully cooked through.
• Drain the excess fat from the beef, then stir in the salsa, chili powder, and cumin. Season with salt and pepper to taste. Heat through for about a minute. If the salsa you used is thick, add a little chicken broth or water to thin it down. If it's watery, let it simmer for a few minutes to reduce.
• Take the skillet off the heat and mix in some chopped cilantro.
• Take individual plates and arrange a layer of lettuce on each. Top with chips, beef mixture, cheese, tomatoes, avocado, and sour cream. Add red onion if desired. Serve immediately.

NOTE

• To save time, prep the toppings while the beef is browning. You can also use store-bought pico de gallo and guacamole instead of diced tomatoes and avocados. Additionally, pre-cut romaine lettuce from a bag can be used.