In a large skillet over medium heat, add the ground beef. Cook until browned and fully cooked, breaking it up with a wooden spoon as it cooks (about 8-10 minutes).
Once the beef is browned, drain any excess fat. Stir in the tomato juice and tomato puree. Mix well to combine.
Add the red beans and pinto beans to the skillet. Then, sprinkle in the diced celery, chili powder, ground cumin, garlic powder, salt, black pepper, oregano, sugar, and cayenne pepper. Stir everything together and let it simmer for about 15 minutes.
In a large mixing bowl, combine the mesclun mix salad with the diced tomatoes.
In serving bowls or on a large platter, layer the salad base, then top with the beef mixture. Sprinkle shredded cheddar cheese over the top, followed by dollops of sour cream.
Finish off your salad by scattering tortilla chips around the top and drizzling with salsa.
