Gently mix beef with salt and 1 teaspoon each chili powder and cumin and 3 tablespoons liquid from tomatoes in medium bowl. Shape into 6 patties, 1/2 inch thick. Spray 12-inch nonstick skillet with cooking spray. Cook patties over medium heat 4 minutes or until browned. Turn; reduce heat to medium-low. Cover skillet; cook 5 to 8 minutes or until cooked through (160°F).
Meanwhile, gently stir together remaining undrained tomatoes, black beans, avocado, remaining 1 teaspoon each chili powder and cumin and lime juice in medium bowl to make salsa.