In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add 1 pound of lean ground beef, breaking it apart with a wooden spoon. Sprinkle in 1 packet of taco seasoning, stirring well. Cook for about 8-10 minutes, or until the beef is browned and fully cooked, then remove from heat to cool.

Next, integrate 1 can of drained and rinsed black beans into the cooked ground beef. Pour in half of the 2 tablespoons of fresh lime juice, stirring the mixture to combine thoroughly. Allow the beef and black bean mixture to sit and cool to room temperature while you prepare the salad ingredients.

In a large mixing bowl, combine 4 cups of chopped romaine lettuce, 1 diced avocado, 1 cup of whole kernel corn, and 2 diced Roma tomatoes. Add 1 cup of shredded cheese and ¼ cup of finely chopped red onion. Drizzle the remaining lime juice over the mixture and toss everything gently to ensure even distribution of flavors.

Once the beef mixture has cooled, carefully fold it into the salad bowl. Gently toss the mixture to incorporate all ingredients without bruising the fresh veggies. This Taco Salad is now filled with vibrant colors and textures, ready for the next step.

Transfer the assembled taco salad to individual bowls or a large serving platter. Garnish with a sprinkle of chopped cilantro for a fresh touch. Serve alongside a bowl of tortilla chips, and offer chunky red salsa and sour cream for drizzling, turning this meal into a delightful family favorite.