Cook the meat: Heat a skillet over medium heat with a drizzle of olive oil. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6–8 minutes. Drain excess fat.

Season it: Stir in the taco seasoning and a splash of water (2–3 tablespoons). Simmer 1–2 minutes until the meat is well coated and saucy. Set aside to cool slightly.

Prep the greens: Chop the romaine into bite-size pieces and pat dry. Add to a large salad bowl.

Add the veggies: Top with tomatoes, black beans, corn, red onion, avocado, and olives if using.

Add cheese: Sprinkle the shredded cheese over the top.

Make the dressing blend: In a small bowl, stir together ranch (or Catalina) with salsa. Start with 1/3 cup dressing and 1/2 cup salsa; you can add more if you like it creamier. Squeeze in a little lime juice if you want extra brightness.

Combine: Add the slightly cooled taco meat to the salad.

Crush the Doritos: Right before serving, lightly crush Doritos in the bag or by hand. You want big, crunchy pieces, not crumbs.

Toss and taste: Add Doritos to the bowl, pour over the dressing blend, and toss gently with tongs until everything is coated. Taste and adjust with salt, pepper, or more dressing.

Garnish and serve: Finish with chopped cilantro and a squeeze of lime. Serve immediately while the chips are still crisp.