Make the dressing: In a small Mixing Bowl, Whisk together the 0.5 taza crema agria, 0.25 taza mayonesa, 2 cucharadas jugo de lima fresco aproximadamente 1 lima, 1 cucharadita ralladura de lima, 2 cucharadas cilantro fresco finamente picado, 0.5 cucharadita polvo de ajo, 0.5 cucharadita comino, 0.5 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 1 lb carne molida recomendado 80/20 to the Skillet over medium heat. Sprinkle in the 1 paquete sazonador para tacos, add the 0.33 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 1 cabeza lechuga romana picada en trozos del tamaño de un bocado to a large Mixing Bowl. Top with the 1 lata frijoles negros escurrida y enjuagada, 1 lata maíz blanco escurrida, 2 tomates Roma cortados en cubos, 0.5 cebolla roja finamente cortada en cubos, and 1 aguacate cortado en cubos. Sprinkle the Mexican Cheese Blend over the top.

Add the slightly cooled taco meat on top of the salad. Scatter the 4 oz chips de tortilla ligeramente aplastados 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 0.5 taza crema agria, fresh 2 cucharadas cilantro fresco finamente picado, and 2 cucharadas jugo de lima fresco aproximadamente 1 lima wedges. Serve immediately.