In a large skillet, cook the ground beef until no longer pink. Season with the taco seasoning mix, stirring well. Drain off the fat.
In a large salad bowl, combine the lettuce, cheese, beans, broken chips, black olives, green onions, and cilantro. Toss gently to combine.
Divide the salad among four dinner plates. Divide the meat mixture among the plates. Top with the avocado and additional toppings and serve.
To prepare in advance, store the salad components separately in airtight containers in the refrigerator, for up to 4 days. Do not cut open the avocado until ready to serve.Nutritional values are approximate and based on ⅙ the recipe.