While the beef cooks (next step), prepare all your fresh ingredients to ensure everything is ready when you need it. Chop the lettuce into 1-inch bite-sized pieces, dice both bell peppers into 1/2-inch pieces, dice the tomatoes into 1/2-inch cubes after seeding them to remove excess moisture, slice the green onions, and finely dice the red onion. This mise en place approach means you won't be rushing while assembling the salad. I like to do all my vegetable prep at once so I can focus on the beef without distraction.

In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks for even browning. Once the beef is completely cooked and no pink remains, drain the excess fat. Stir in the taco seasoning and water, then reduce heat to low and simmer for 5 minutes to allow the spices to fully bloom and coat the meat evenly. Remove from heat and let cool slightly so it's still warm but comfortable to handle when you add it to the salad.

In a large bowl, combine the chopped lettuce, diced bell peppers, black olives, pinto beans, seeded and diced tomatoes, shredded cheddar cheese, and the prepared onions from Step 1. Toss these ingredients together gently to distribute everything evenly. I prefer to combine the vegetables before adding the beef so the cold ingredients don't cool the meat too quickly, which helps the flavors stay vibrant.

Add the warm seasoned beef from Step 2 to the salad bowl and toss gently to combine. Pour the Catalina dressing over the salad and toss everything together until well coated. The warmth of the beef will slightly warm the dressing, helping it meld with all the ingredients while the cool vegetables provide a nice temperature contrast.

Lightly crush the corn chips so they still have some texture and crunch, then add them to the salad and toss gently one more time. Drizzle or dollop sour cream over the top of the salad and stir it in partially—some people prefer to swirl it through rather than fully incorporate it for a creamier texture. Serve immediately while the chips are still crispy.