Prep the fresh stuff: Chop the lettuce, halve the tomatoes, dice the bell pepper and onion, and rinse and drain the beans and corn. Pat everything dry so the salad doesn’t get soggy.

Cook the meat (if using): Brown ground beef or turkey in a skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Drain any excess fat and let it cool slightly so it doesn’t wilt the lettuce.

Make the dressing: Stir together equal parts ranch and salsa in a small bowl. Taste and adjust with lime juice, a pinch of salt, or a dash of chili powder for extra kick.

Build the base: Add lettuce to a large serving bowl. Scatter on the tomatoes, bell pepper, onion, corn, and beans. Sprinkle with cilantro and jalapeño if using.

Add the cheese and protein: Top with a generous handful of shredded cheese. Add the cooled seasoned meat if you’re making the hearty version.

Dress lightly: Drizzle on about half the dressing and toss gently to coat. You can always add more later.

Add the crunch last: Just before serving, add a big handful of Fritos (lightly crushed by hand). Toss again, then taste and add more dressing, salt, or lime as needed.

Finish and serve: Top with diced avocado and an extra sprinkle of cheese. Serve immediately with extra Fritos on the side.