In a heavy skillet, heat oil. Cook onion, garlic, chiles, chili powder, and cumin over medium-high heat, stirring often, until the onion is softened, about 6 minutes.
Add beef to skillet and cook, stirring often while making sure to break up any large pieces, about 5 minutes. Pour excess fat from the skillet into a small bowl.
Add tomato sauce, salt, and pepper to the beef and allow to thicken, for about 3 minutes or so. Remove from heat.
Arrange lettuce in the bottom of a shallow glass dish then layer the beef mixture on top.
Continue to make layers with the tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over the salad. Serve with a side of tortilla chips for some added crunch and also to help aide with the dipping/scooping process.