In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add taco seasoning and a splash of water, stirring to combine. Cook for an additional 5 minutes.

In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, black beans, cheddar cheese, and avocado.

Add the cooked taco meat to the salad mixture.

In a separate bowl, mix sour cream and salsa to create the dressing.

Drizzle the dressing over the salad and toss gently to combine.

Top the salad with crushed tortilla chips and chopped cilantro before serving.