Wash and chop the lettuce into 1/2-inch strips, dice the tomatoes, shred the cheddar cheese, and chop the fresh cilantro. Arrange all prepped ingredients in bowls or on a cutting board within arm's reach. Having everything ready before cooking ensures the salad comes together quickly and the lettuce stays crisp and cold.

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until it's browned and cooked through, about 5-7 minutes. Drain any excess fat if needed, then sprinkle the taco seasoning over the beef and add 2 tablespoons of water. Stir well to coat all the meat evenly and let it simmer for 1-2 minutes until the sauce thickens slightly. I like to taste a small piece to make sure the seasoning is balanced before moving forward.

Place the chopped lettuce in a large serving bowl or individual bowls. Add the diced tomatoes from Step 1 and the shredded cheddar cheese, then top with the cooked seasoned beef from Step 2. Pour the French dressing over everything and toss gently to combine, making sure the dressing coats all the ingredients evenly. Right before serving, add the corn chips and toss one more time—this keeps them crisp and prevents them from getting soggy. Finish with a sprinkle of fresh cilantro for brightness and a final burst of flavor.