In a large skillet over medium heat, add your choice of ground beef, turkey, or a vegetarian protein. Cook for about 5-7 minutes until browned and crumbly. Drain any excess fat.

Sprinkle in the taco seasoning according to package instructions and simmer for another 5 minutes. Set aside to cool.

In a mixing bowl, combine chopped lettuce, halved cherry tomatoes, and black beans. Add shredded cheese and toss.

Fold in the corn and diced avocado, combining for added texture.

Add the cooled seasoned meat to the salad and gently fold to integrate.

Drizzle with Catalina dressing and toss to coat evenly.

Serve immediately with tortilla chips on top for a crunchy garnish.