1-In a large pan or cast-iron skillet,: In a large pan or cast-iron skillet, the warm olive oil, then add ground beef and cook, breaking it up with a spatula or spoon into pieces.
2-When the ground beef is 2/3 of: When the ground beef is 2/3 of the way cooked, add the diced onion, chili powder, cumin, garlic powder, oregano, and salt, and cook for an additional 2-3 minutes until the meat is fully cooked and the onions are tender. Once cooked, remove from the heat, set aside, and allow to cool.
3-In a food processor or small blender,: In a food processor or small blender, add the avocado, cilantro, yogurt, garlic, lime juice, water, and a pinch of salt, and blend until smooth. Adjust the consistency with a bit more water as needed (this may vary depending on the ripeness of your avocado, you want the dressing to be rich and creamy but not _too_ thick), and adjust the salt to taste.
4-Chop the lettuce, slice the cherry tomatoes,: Chop the lettuce, slice the cherry tomatoes, strain, and rinse the beans, and thaw the corn by adding it to a bowl with hot water and then straining it.
5-Once the veggies are chopped and the: Once the veggies are chopped and the beef has cooled, assemble the salad bowls. Divide the lettuce, tomatoes, black beans, corn, and ground beef evenly across 4 bowls, layering the ingredients next to each other in each bowl. Top each bowl with crumbled cheese.
6-Fill 4 separate small containers with 1/4: Fill 4 separate small containers with 1/4 of the dressing. (The recipe makes lots of dressing, and while I recommend using it, if you don’t use it all you can store leftovers in a small airtight container in the fridge for up to 5 days.)
7-Once assembled, cover each taco salad bowl: Once assembled, cover each taco salad bowl with a lid and store them in the fridge for up to 5 days. When you’re ready to eat, cover your taco salad with avocado cilantro dressing, mix gently, and enjoy.