Place the ground beef in a large skillet over medium-high heat and cook until completely browned, breaking it into small crumbles with a spatula.

Drain any excess grease from the skillet, then stir in the taco seasoning and water. Simmer for 5 minutes until the liquid is absorbed, then remove from heat and allow the meat to cool to room temperature to prevent wilting the lettuce.

In a large mixing bowl, combine the shredded iceberg lettuce, halved grape tomatoes, sliced black olives, sliced green onions, rinsed kidney beans, and shredded cheddar cheese.

Just before serving, crush the Doritos inside the bag until they are bite-sized pieces and add them to the salad bowl.

Incorporate the cooled taco meat into the salad mixture.

Pour the Catalina dressing over the salad and toss thoroughly until all ingredients are evenly coated. Serve immediately with a dollop of sour cream to maintain maximum chip crunch.