In a large skillet over medium heat, cook the ground beef until completely browned, about 6-8 minutes, breaking it apart with a wooden spoon while cooking.
Drain excess fat from the skillet. Return to heat and add taco seasoning and water. Stir well to combine.
Reduce heat to medium-low and simmer for 4-5 minutes until the sauce has thickened and coats the meat. Remove from heat and allow to cool slightly.
In a large serving bowl, arrange the chopped romaine lettuce as the base layer.
Layer black beans, corn kernels, diced tomatoes, and cubed avocado over the lettuce.
Add the seasoned ground beef over the vegetables in an even layer.
Sprinkle shredded cheese evenly over the top of the salad.
Just before serving, add the crushed tortilla chips around the edges or on top for crunch.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over individual portions.
