Heat a large skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned and cooked through, about 8 minutes.
Drain excess fat, then stir in taco seasoning and a splash of water. Simmer for 2-3 minutes until well combined and fragrant.
In a wide shallow bowl, layer chopped iceberg lettuce evenly across the bottom.
Add diced tomatoes, sliced black olives, and chopped green onions in separate sections to keep ingredients visible.
Sprinkle shredded cheddar cheese over the top.
Add the sautéed taco-seasoned ground beef over the layered veggies and cheese.
Top with crushed tortilla chips for a crunchy texture.
Serve with dollops of sour cream and spoonfuls of salsa on the side or over the salad.
Enjoy immediately for the best crunch and fresh flavors.