In a large skillet, heat extra virgin olive oil over medium heat. Add lean ground beef and cook until browned, approximately 5 minutes. Drain any excess fat.
Add chili powder, ground cumin, sea salt, ground black pepper, ground paprika, garlic powder, onion powder, crushed red pepper flakes, and dried oregano to the cooked ground beef. Stir well to combine.
Pour 1/2 cup of water into the skillet with the seasoned ground beef. Cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from heat and set aside.
To prepare the dressing, whisk together Worcestershire sauce, jalapeno juice (or apple cider vinegar), hot taco seasoning, and vegetable oil in a bowl until well combined.
In a large salad bowl, combine shredded mixed greens, sliced jalapenos, black olives, sliced red onions, shredded cheddar cheese, and sliced tomatoes. Toss gently to mix.
Add the cooked ground beef to the salad bowl and toss again to distribute evenly.
Drizzle the prepared dressing over the salad and toss until everything is well coated.
To serve the salad on a bed of tortilla chips, place a handful of tortilla chips on a serving plate or individual salad bowls.
Spoon the beef taco salad mixture on top of the tortilla chips, creating a bed of chips for the salad.
Drizzle additional dressing over the salad and garnish with extra shredded cheddar cheese, sliced jalapenos, and chopped green onions if desired.
Serve immediately and enjoy the explosion of flavors and textures!