1. Preheat the oven to 375 F and line a large baking pan with parchment paper or a silicone baking mat. Cut the tortillas into 1/2″ strips and place in a large bowl. Drizzle with the oil and toss to completely cover. Combine the seasonings and shake over the tortillas, tossing to thoroughly cover the strips. Bake for 5 minutes, remove from the oven and shake, then bake for an additional 5 minutes. Set aside.
2. Prepare the dressing by combining all ingredients together in a blender or food processor and blend until smooth. Pour into a salad dressing bottle and refrigerate until ready to use.
3. In a large frying pan over medium-high heat, cook the meat until browned, breaking into smaller pieces as it cooks. Drain, return to pan and sprinkle the meat with the cumin and chili powder, cooking for an additional minute. Combine the salsa with the sour cream, then add to the meat, cooking for another minute or until the meat is covered in the mixture. Remove from heat and set aside.
4. In a large salad bowl, toss the chopped lettuce, diced tomato, bell pepper, carrot, celery and purple cabbage together. Add the cheese, browned meat and seasoned tortilla strips and toss together.
5. Serve the salad on a plate or in a tortilla bowl, topping with the creamy Italian dressing*, avocado and cilantro.

Leftovers can be stored in the fridge for 2-3 days, covered.