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Models are wearing the Fuchsia and White colors

Ingredients For the taco meat: 2 teaspoons olive oil or avocado oil 1 lb lean ground beef 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 teaspoon kosher salt 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/2 cup water For the salad: 1 head romaine lettuce, chopped 15 ounces black beans, rinsed and drained 1 cup shredded Mexican blend or cheddar cheese 1 1/2 cups grape tomatoes, halved 1 large avocado peeled, pitted, and chopped 1/3 cup loosely packed cilantro leaves 1/4 red onion, thinly sliced 6 ounces tortilla chips, slightly broken Optional toppings for serving: Pico de gallo Salsa Sour cream Sliced black olives Jalapeno slices Red onion slices Lime wedges Hot sauce Creamy Cilantro Lime Dressing, optional Instructions To make the taco meat: In a medium skillet, heat the oil over medium-high heat

Side slit for added movement

Inspired by Japanese-American steakhouses, the sweet and tangy flavors make the perfect pairing to ice cold iceberg lettuce