Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned with no pink remaining. Drain excess fat.

Return the skillet to medium heat, sprinkle in taco seasoning, and add 2-3 tablespoons of water. Stir to coat the beef and simmer for 2-3 minutes.

While the beef cooks, chop cabbage and dice tomatoes. Drain sweet corn and rinse black beans.

In a large serving bowl or shallow casserole dish, layer chopped cabbage, seasoned beef, black beans, corn, and tomatoes; toss gently.

Scatter Fritos on top and sprinkle shredded cheddar cheese evenly.

Right before serving, drizzle ranch dressing over the salad and toss lightly if desired.