Add the ground beef to a large skillet over medium-high heat. Cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic. Cook until the beef is well browned and the onion is translucent. Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal. Simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps.

Add the beans to a small saucepan and heat over medium until warm.

To assemble individual taco salads, place a handful of tortilla chips in the bottom of each bowl. Divide the lettuce between each of the bowls then top with the taco meat. Add a few spoonfuls of the warm beans. Top with cheddar cheese, salsa, chopped tomatoes, avocado, and dollop with sour cream. Add a few jalapeños and sprinkle the minced onion and chopped cilantro. Give each salad a squeeze or two of fresh lime and serve.