Heat 1 tablespoon of olive oil over medium-high heat in a large skillet.

Sauté ½ diced red onion until it becomes translucent.

Add 1 pound of lean ground beef and cook until mostly browned.

Include 2 cloves of minced garlic and sauté for another minute.

Pour in ¼ cup of water and add 2 tablespoons of taco seasoning. Stir to coat the beef evenly.

Cook until the water has evaporated and the beef is fully seasoned and cooked through.

Remove from heat and let the beef cool slightly.

In a large bowl, combine 1 head of shredded Romaine lettuce, ½ chopped red onion, 2 diced tomatoes, 1 cup of corn, 1 cup of black beans, 1 diced avocado, and ½ cup of chopped fresh cilantro.

Add tortilla strips and salt and pepper to taste.

In a small bowl, whisk together 1 cup of sour cream, ¼ cup of milk, 2 teaspoons of minced cilantro, 2 tablespoons of lime juice, 2 tablespoons of taco seasoning, and salt and pepper to taste.

Once the beef has cooled, add it on top of the salad and drizzle with the dressing.

Toss everything together to coat evenly and serve fresh!