Heat a skillet over medium heat and add ground beef.
Cook beef, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Drain excess fat, then stir in taco seasoning and a splash of water if needed.
Simmer for 2-3 minutes until the seasoning is well blended and beef is flavorful.
In a wide shallow bowl, create a base layer with chopped romaine lettuce.
Arrange cherry tomatoes, black beans, corn kernels, sliced black olives, and diced red onion in separate sections on top of the lettuce to maintain distinct separation.
Add the cooked and seasoned ground beef over the veggies.
Sprinkle shredded cheddar cheese evenly.
Add dollops of sour cream across the salad for creamy accents.
Arrange tortilla chips around the edge of the bowl to create a colorful, crunchy border.
Serve immediately to enjoy a mix of crunchy, tender, and creamy textures.