Taco Salad

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 7-10 minutes. Drain any excess fat from the skillet.
Stir the taco seasoning mix and 3/4 cup of water into the cooked beef. Bring the mixture to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened, about 3-5 minutes. Remove the skillet from the heat and let the meat mixture cool slightly.
While the meat is cooking, prepare the salad base. In a large serving bowl, combine the chopped romaine lettuce, diced tomato, and shredded cheddar cheese.
Pour the slightly cooled taco meat mixture over the lettuce and cheese in the bowl. Toss the salad gently to combine all the ingredients.
Just before serving, top the salad with the slightly crushed corn chips and dollops of sour cream and salsa. Serve immediately while the chips are still crisp.