Layered Taco Salad

yield: Makes 6 servings

Ingredients
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

Preparation

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

Cook beef:
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.

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

Assemble salad:
Peel and pit avocado, then cut into 1/2-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.