• In a large skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until softened. 
• Add ground beef and cook, breaking apart with the back of the spoon, until browned. Drain meat well.
• Add taco seasoning and water and stir to combine. Bring to a boil. 
• Lower heat, cover, and simmer, stirring occasionally, for about 15 to 20 minutes or until meat is cooked and liquid is mostly reduced. Allow to slightly cool.
• In a pan over medium heat, heat the remaining oil. Add tortilla strips and stir to prevent from sticking. Fry for about 1 to 2 minutes or until crisp and golden. With a slotted spoon, remove from pan and drain on paper towels.
• Place lettuce in a large serving bowl. Layer taco meat on top. 
• Arrange tomatoes, garbanzo beans, corn, sliced olives, and over avocados over meat. Sprinkle cheese. 
• When ready to serve, garnish with fried tortilla strips and drizzle with dressing. Toss to combine and serve immediately.

For the Ranch-Salsa Dressing

• In a bowl, combine Ranch dressing, salsa, and cilantro. Stir until blended.