Make the dressing: In a small mixing bowl, whisk together the ½ taza crema agria, ¼ taza mayonesa, 2 cucharadas jugo de lima fresco aproximadamente 1 lima, 1 cucharadita ralladura de lima, 2 cucharadas cilantro fresco finamente picado, ½ cucharadita polvo de ajo, ½ cucharadita comino, ½ cucharadita sal, and hot sauce (if using) until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to serve.

Cook the taco meat: Heat a large skillet over medium-high heat. Add the 1 lb carne molida recomendado 80/20 and cook, breaking it apart with a wooden spoon, until fully browned with no pink remaining, about 7–8 minutes. Drain excess grease using a colander.

Return the drained carne molida recomendado 80/20 to the skillet over medium heat. Sprinkle in the 1 paquete sazonador para tacos, add the ⅓ taza agua, and stir to combine. Simmer for 2–3 minutes until the liquid is absorbed and the meat is evenly coated. Remove from heat and let cool slightly, about 5 minutes.

Build the salad base: Add the chopped cabeza lechuga romana to a large mixing bowl. Top with the 1 lata frijoles negros escurrida y, 1 lata maíz blanco escurrida, 2 tomates Roma, ½ cebolla roja, and 1 aguacate cortado en cubos. Sprinkle the 1 ½ taza mezcla de queso mexicano over the top.

Add the slightly cooled taco meat on top of the salad. Scatter the 4 oz chips de tortilla ligeramente over everything for crunch.

Drizzle the 2 cucharadas cilantro fresco finamente picado-2 cucharadas jugo de lima fresco aproximadamente 1 lima dressing over the salad and toss gently to coat, or serve the dressing on the side so everyone can dress their own portion. Garnish with extra ½ taza crema agria, fresh cucharadas cilantro fresco finamente picado, and 1 lima cortada en gajos wedges. Serve immediately.