Cook the beef. Heat the olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it is browned all over and no longer pink. You will hear a satisfying sizzle, and the meat will turn a deep, rich brown colour with crispy edges. This should take about 6-7 minutes. Drain off any excess fat.

Build the flavour base. Reduce the heat to medium and add the diced onion to the pan. Cook for about 3 minutes, stirring occasionally, until it becomes translucent and softens. The aroma will fill your kitchen with a sweet, earthy scent. Add the minced garlic and cook for a further minute, just until you can smell it.

Spice it up. Sprinkle over the cumin, smoked paprika, oregano, and chilli powder. Stir everything together for about 30 seconds until the spices are fragrant and have coated the meat and onions. The mixture will look darker and smell wonderfully warm and complex.

Simmer the sauce. Pour in the chopped tomatoes and stir in the tomato purée. Bring the mixture to a gentle simmer. You will see small bubbles breaking the surface. Let it cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and reduced slightly. The beef will look glossy and the sauce will cling to it beautifully. Season generously with salt and pepper, then set it aside to cool slightly while you prepare the salad.

Assemble the salad base. In a very large salad bowl, combine the chopped iceberg lettuce, halved cherry tomatoes, sweetcorn, and black beans. Toss them gently with your hands or salad servers so everything is evenly distributed. The colours—green, red, yellow, and black—will look vibrant and inviting.

Add the warm beef and toppings. Spoon the warm (not piping hot) beef mixture over the top of the salad. Scatter over the cubed avocado and the grated cheddar cheese. The avocado should be soft but still hold its shape, and the cheese should look like a light blanket of gold.

Finish with crunch and dressing. Just before serving, scatter the tortilla chips over the top. Drizzle the lime and cumin dressing over everything. Toss the salad lightly at the table so everyone can see the layers before they are mixed, then serve immediately while the beef is still warm and the chips are crunchy.