In a large skillet or cast iron pan, heat olive oil over medium heat. Add the Red onions and ground beef and brown, breaking it up and stirring well, 7-10 minutes. Add the black beans and taco seasoning. Heat through and stir well. Take off heat once finished. Reserve 1/2 of the ground beef and black bean mixture for Enchilada Casserole.
While cooking, chop the romaine lettuce into tiny strips. Reserve 1/4 lettuce for Enchilada Casserole. Dice the tomato and reserve 1/2 for Enchilada Casserole. Dice the avocado. Shred the cheddar cheese and reserve about 3/4 of the shredded cheese for Enchilada Casserole.
To serve, in each dish, lay romaine lettuce and a little arugula on the bottom. Top with the ground beef/black bean mixture. Top with cheddar cheese, tortilla chips, tomato, avocado, Green onions, and Cilantro. Serve with Chipotle Lime Dressing.

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