Heat oil in a pan over medium heat and add your choice of ground meat—I've used ground chicken here, but ground beef or turkey are also great options. Cook, stirring occasionally, until the meat is fully cooked and no longer pink.

Add taco seasoning to the meat and stir well to make sure it's evenly coated. Pour in water and continue cooking until the water is fully absorbed. Once done, set the seasoned meat aside for later use in your salad.

Begin by thoroughly washing the romaine lettuce in water, then dry it completely. Slice it into bite-sized pieces. Washing and drying the lettuce before cutting helps remove any dirt or residue, ensuring a clean salad base. Set the lettuce aside for later.

Halve the washed cherry or grape tomatoes and set them aside.

Wash and fully dry the cilantro leaves. Trim the stems and finely chop the leaves for later use as a topping. Dice the red onions finely and set them aside as well.

Select a ripe yet firm avocado and slice it in half. Twist the halves apart and gently press a sharp knife into the pit and remove it. Discard the seed, then dice the avocado flesh into cubes and scoop them out into a bowl. Set these creamy avocado pieces aside for later use.

In a large serving bowl, begin by layering the sliced romaine lettuce evenly to form the base. Then, evenly distribute the cooked ground meat over the lettuce.

Add the sliced tomatoes, olives, black beans, and corn kernels on top. Note that the quantity of toppings displayed in the bowl is for visual presentation. For accurate serving sizes, refer to the ingredient list provided earlier.

Finish the salad by adding cheddar cheese, red onions, cilantro leaves, and tortilla chips. Dollop with sour cream and drizzle salsa over the top. If you like a bit more heat, sprinkle some sliced jalapeños. Your loaded taco salad is now ready to enjoy!

Enjoy this healthy and filling Taco Salad on its own or paired with your favorite Tex-Mex dishes. For more pairing ideas, be sure to check out our serving suggestions section below.