Step 1

For the dressing: In a medium jar with a lid, combine the oil, ketchup, vinegar, sugar, salt, and cayenne pepper. Shake well and refrigerate until ready to use.

Step 2

For the filling: Heat a large dry skillet over high heat until really hot. Cut the corn off of the ears and pour evenly into the hot pan (lower heat to medium). Let sit without stirring for 1 minute, then stir and let it brown/char on the flip side of the corn for another 1 to 2 minutes.

Step 3

Turn heat to medium-low and stir the corn for 1 to 2 more minutes until corn is crisp-tender. Remove corn to a plate.

Step 4

Put the teaspoon of oil in the pan along with the ground beef. Stir to break it apart and cook on medium until browned. Drain if there's excess grease.

Step 5

While beef is browning, combine the paprika, cumin, garlic powder, oregano, cayenne, salt and pepper into a small bowl and stir (or use a 1.25 oz. packet of your favorite taco seasoning). Pour the spice mixture into the ground beef along with 1/2 cup of water. Cook, stirring gently, for five minutes until liquid is almost gone, but the beef is still very moist.

Step 6

Remove from the heat and let cool slightly. Stir in the cilantro.

Step 7

For the Salad: Arrange the shredded lettuce into a BIG salad bowl and top with the beef-bean mixture. Sprinkle the corn on top, along with the tomatoes, avocado and black olives. Pour the dressing over the top (or have available on the side for everyone). Crumble the chips over the top and sprinkle with onion (if using) and a plop of sour cream. Serve while the meat is still warm.