Place a large skillet over medium-high heat and add the olive oil. Let it heat until it shimmers slightly.

Add the ground beef directly into the hot skillet. Use a wooden spoon to break it apart as it cooks, cooking for about 5 to 7 minutes or until no pink remains.

Tilt the skillet slightly and drain off any excess fat if necessary.

Sprinkle 2 tablespoons of taco seasoning over the browned beef and stir thoroughly.

Pour the water into the skillet and stir it into the seasoned beef. Let it simmer for a few minutes until the liquid reduces and thickens.

In a large bowl or platter, add the chopped romaine lettuce as your base layer.

Layer the diced tomatoes, avocado, Mexican cheese blend, crushed tortilla chips, corn, and black beans over the lettuce.

In a small bowl, combine the mayonnaise and sour cream. Whisk until fully smooth.

Squeeze in 3 to 4 tablespoons of lime juice, add the remaining tablespoon of taco seasoning, and the minced cilantro. Adjust to taste.

If too sharp, stir in a pinch of sugar to mellow the acidity.

Spoon the warm beef over the salad and drizzle the dressing generously over the top.

Toss gently and serve immediately.