Brown the ground beef in a skillet over medium-high heat for 7–10 minutes, breaking it into small pieces as it cooks. Drain any excess fat from the skillet.

Add the taco seasoning and the amount of water specified on the seasoning packet, usually about 1/3 cup. Simmer for 2–3 minutes, stirring occasionally, until the beef mixture thickens.

Set the seasoned beef aside to cool to room temperature or until it is just warm. Do not mix very hot beef with the lettuce, because the heat can wilt the greens and make the salad watery.

In a large bowl, combine the chopped lettuce, drained beans, corn, tomatoes, diced avocado, shredded cheddar, and sliced black olives. If desired, toss the avocado with 1 tablespoon of fresh lime juice to help preserve its fresh color.

In a small bowl, stir together the ranch dressing and chunky salsa until evenly combined. Pour the mixture over the salad and toss gently so the vegetables remain attractive and the avocado does not become mashed.

Add the cooled seasoned beef and toss again, or arrange the beef over the top for a layered presentation. Cover and chill the salad for 15–30 minutes if serving it cold.

Add the lightly crushed tortilla chips immediately before serving. Toss once more very gently, or scatter the chips over each portion so they stay crisp.