In a large skillet over medium-high heat, brown the lean ground beef. Drain any excess fat.

Add the taco seasoning and water to the skillet with the beef. Stir well and simmer for 5-7 minutes, or until the liquid has mostly evaporated and the beef is well coated.

While the beef is simmering, divide the chopped romaine lettuce among four large bowls.

Once the beef is cooked, equally distribute it over the lettuce in each bowl. Top with cherry tomatoes, shredded cheddar cheese, diced red onion, and black beans.

Dollop each salad with light sour cream and salsa. Serve immediately.