Heat a large cast iron skillet over medium-high heat.

Add the beef and break up the meat into small pieces with a wooden spoon.

Cook, stirring occasionally, until browned all over and cooked through, about 5-7.

Drain fat.

Stir cumin and chili powder into the meat.

Season with salt and pepper to taste.

Add tomato paste and about 2 tablespoons of water.

Cook until the water cooks off and the flavors have melded, about 2 more.

Turn off heat and set aside.

Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl.

Serve with sour cream and lime wedges.