In a large skillet, cook the ground beef over medium heat, stirring to break up while the meat cooks. When the meat is cooked (no pink remaining), push it to one side of the pan and then use some paper towel in a cooking tong to blot out any excess grease. Add the taco seasoning and water, stir to mix. Heat through until the liquid is absorbed.

In a large salad bowl, place the lettuce, tomatoes, corn, black beans, red onion, and shredded cheese. Toss lightly to mix, then add the taco meat and toss again. Drizzle the salad with the Catalina dressing and toss well to coat.