In a large skillet over medium-high heat, add the ground beef. Cook for about 5-7 minutes, breaking it up with a wooden spoon until it is browned and no longer pink.

Drain excess fat if necessary. Stir in the taco seasoning and water. Bring to a simmer, reduce heat to medium-low, and cook for an additional 5 minutes until the mixture thickens slightly.

While the beef is cooking, prepare the salad base. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, black beans, and corn. Toss gently to mix.

Once the beef is ready, remove it from the heat and let it cool slightly.

To assemble the taco salad, divide the lettuce mixture among four serving bowls or plates.

Top each salad with an equal portion of the seasoned ground beef, followed by shredded cheese, diced avocado, and a dollop of sour cream.

Drizzle salsa over each salad and top with tortilla chips for added crunch.

Garnish with chopped cilantro if desired. Serve immediately and enjoy your quick taco salad!