Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink — about 6–8 minutes. Drain excess fat if needed.

Stir in the taco seasoning and 1/2 cup water. Reduce heat and simmer until the liquid has mostly evaporated and the meat is nicely coated — about 3–4 minutes. Taste and add salt/pepper if needed. Let the meat cool slightly.

While the meat cooks, chop the romaine, halve the cherry tomatoes, slice the green onions, and dice the avocado. Rinse and drain the black beans and corn.

In a medium bowl, stir together the sour cream (or Greek yogurt) and salsa. If you want it thinner, add a tablespoon of water or lime juice. Taste and adjust — a pinch of salt or a squeeze of lime can brighten it up.

In a large salad bowl, add the chopped lettuce. Sprinkle in half the crushed Doritos, half the cheese, tomatoes, beans, corn, green onions, and cilantro.

Spoon the warm taco meat over the salad. The warmth slightly softens the chips and melts the cheese — heavenly.

Drizzle the Catalina or ranch dressing over the salad, then add the creamy salsa dressing in dollops. Finish with the remaining crushed Doritos and cheese. Toss gently so you keep some crunchy pockets of chips.

Serve immediately with lime wedges and extra salsa or hot sauce on the side.