In a skillet over medium heat add the ground beef. Brown and crumble the ground beef until it's cooked through without any pink left.

In a small bowl while the beef is cooking whisk together the chili powder, garlic powder, ground coriander, ground cumin, smoked paprika, salt and pepper.

Sprinkle the taco spice blend over the cooked ground beef over medium low heat and stir together until the spices are combined with the beef and heated through.

Remove the taco meat mixture from heat and let cool while you prepare the salad.

Chop the iceberg lettuce into bite size pieces and add as the first layer in your trifle dish.

Next add the drained and rinsed black beans, then the chopped sweet onion, next the chopped Roma tomatoes. Then layer on the shredded cheddar cheese.

In a small bowl make the ranch dressing by whisking together the buttermilk powder, dried parsley flakes, onion powder, garlic powder, salt, black pepper, dried chives, dried dill weed, sour cream, mayonnaise and milk. Pour the dressing over the top of the layer salad.

If you don't want to make this thick ranch dressing you could also purchase ranch dressing, but it will be runnier so I would wait to add the dressing until right before you serve the salad.

I topped the salad with slices from an avocado, but that's not necessary if you don't want to do that. I serve the salad with gluten free tortilla chips. I like to break mine into pieces and mix with my salad serving.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.