In a large skillet over medium-high heat, brown 1 pound of lean ground beef for about 5-7 minutes, stirring to break it apart. Add in your taco seasonings and allow to cook until the beef is no longer pink, about another 5 minutes.

While the beef cooks, prepare your fresh vegetables by chopping 4 cups of romaine lettuce, halving 1 cup of cherry tomatoes, and rinsing 1 can of black beans.

Grill or broil 1 cup of sweet corn until slightly charred, about 3-5 minutes. Cut the kernels off the cob after charring.

In a blender, combine 1/2 cup of cilantro, the juice of 1 lime, 1 clove of garlic, and a pinch of salt. Blend until smooth and creamy.

In a large bowl, layer starting with the seasoned ground beef, followed by black beans, charred corn, cherry tomatoes, and chopped romaine lettuce. Sprinkle cheese over the top and add sliced avocados.

Sprinkle sunflower seeds and crushed tortilla chips over the salad and drizzle with the Homemade Cilantro Lime Dressing just before serving.