In a large skillet over medium heat, brown the lean ground beef or turkey for about 6–8 minutes until fully cooked, breaking it into crumbles. Drain excess fat if necessary, then stir in the taco seasoning blend along with the mild salsa. Let it simmer for 5 minutes until the flavors meld.

While the meat is cooking, wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and rinse the black beans, draining all liquid. Set them aside for later assembly.

In a grill pan or skillet over medium-high heat, add the sweet corn and char for about 5–7 minutes, stirring occasionally until slightly caramelized. Once done, carefully cut the corn off the cob and set it aside to cool slightly.

In a blender, combine cilantro, lime juice, olive oil, and a pinch of salt. Blend on high for about 2–3 minutes until the mixture is smooth and creamy.

In a large mixing bowl, layer the salad with the cooked protein, followed by the beans, charred corn, tomatoes, and chopped lettuce. Sprinkle cheese and diced avocados on top, then drizzle with the cilantro lime dressing.

Just before serving, crush tortilla chips or Doritos over the top of the salad for that satisfying crunch. Toss gently to combine.