Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the meat is browned and no longer pink. Drain any excess fat, then sprinkle in the taco seasoning and water.

Reduce heat to medium-low and let the seasoned beef simmer for 3-4 minutes until the liquid reduces and the mixture becomes slightly saucy. The finished beef should be moist but not watery, with a deep, reddish-brown color from the spices.

In a microwave-safe bowl, combine the black beans and corn with a splash of water. Microwave for 90 seconds until heated through and steaming.

Start with a generous handful of crisp romaine lettuce as your base. Add a scoop of rice to one side, then top with the seasoned beef, warm beans, and corn.

Crown your creation with diced avocado, halved cherry tomatoes, red onion, and shredded cheese. Finish with dollops of sour cream and a sprinkle of fresh cilantro.