In a medium skillet over medium heat, warm 1 tablespoon of olive oil for about 1 minute. Add 1 pound of lean ground beef and 2 tablespoons of taco seasoning. Cook for 6–8 minutes until browned.

Stir in 1 can of drained and rinsed black beans and half of the lime juice. Cook for an additional 2 minutes, then let cool.

In a large mixing bowl, combine 4 cups of chopped romaine lettuce, 1 diced avocado, 1 cup of drained canned corn, 2 diced Roma tomatoes, and 1 cup of shredded cheese. Add the remaining lime juice and ½ cup of diced red onion. Toss lightly.

Fold the beef and black bean mixture into the salad bowl with the veggies. Mix gently.

Garnish with fresh chopped cilantro and serve immediately with tortilla chips, salsa, and sour cream.