Easy Black Bean Taco Salad

1 pound ground beef

1 envelope taco seasoning mix

¾ cup water

1 (15 ounce) can black beans, drained

1 head romaine lettuce, shredded

1 (8 ounce) jar salsa

2 tomatoes, diced

2 cups shredded Mexican cheese blend

8 ounces sour cream

1 (10 ounce) bag tortilla chips

Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.

Place black beans into a saucepan and bring to a simmer over medium heat.

Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.