Using a large skillet, add olive oil and place over medium-high heat. Once hot, add ground beef. Cook, stirring occasionally, until beef has browned. If needed, drain excess fat from skillet.

Add water and taco seasoning; stir until well combined. Reduce heat to medium and continue cooking, stirring occasionally, for 1-2 minutes, or until water has mostly evaporated. Remove skillet from heat and set aside.

Place chopped iceberg lettuce in a large bowl. Add cherry tomatoes, black beans and cooked beef. Top with cheese, green onions, corn chips, sour cream, salsa and chopped cilantro.

{Optional} Squeeze fresh lime juice on top of taco salad before serving.