In a large skillet, heat over medium-high heat and add ground beef. Cook for about 5–7 minutes, breaking it apart until browned. Stir in chili powder, ground cumin, and other spices, cooking for another 2–3 minutes. Remove from heat and set aside to cool slightly.

In a blender, combine cilantro, lime juice, garlic, jalapeño, and mayonnaise. Blend until smooth and creamy, about 30 seconds. Adjust seasoning if necessary and set aside.

While the beef cooks, chop the romaine lettuce, dice cherry tomatoes, and chop red onions. In a bowl, combine black beans and sweet corn with the veggies.

In a large serving bowl, combine the cooked beef with the vegetable mixture. Stir gently to incorporate all the ingredients.

Sprinkle shredded cheese and sunflower seeds on top. Add diced avocado just before serving and sprinkle crushed tortilla chips for crunch.

Drizzle the Cilantro Lime Dressing over the salad and toss gently to combine. Serve immediately.