For the taco meat:

• 2 teaspoons olive oil or avocado oil
• 1 lb ground beef lean
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin ground
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano dried
• 1/2 cup water

For the salad:

• 1 romaine lettuce chopped, head
• 15 ounces black beans rinsed and drained
• 1 cup cheddar cheese or shredded Mexican blend cheese
• 1 1/2 cups grape tomato halved
• 1 avocado pitted, and chopped, large, peeled
• 1/3 cup cilantro loosely packed leaves
• 1/4 red onion thinly sliced
• 6 ounces tortilla chips slightly broken

Optional toppings for serving:

• Pico de Gallo
• salsa
• sour cream
• black olive sliced
• jalapeño slices
• red onion slices
• lime wedges
• hot sauce
• Creamy Cilantro Lime Dressing, optional