Warm olive oil over in a large nonstick pan over medium high heat; add ground beef and cook, breaking it up with a wooden spoon into crumbles. Sauté until cooked through and no pink remains, about 5 minutes. Drain off grease and season with salt and pepper, to taste. Stir in the kidney beans, salsa, water, and taco seasoning; combine the mixture and let bubble for a minute until warmed through. Take off the heat and set aside.
In individual bowls, lay a bed of romaine lettuce on the bottom and top with rows of tomatoes, cheese, red onions, Doritos, and avocado.
Add a large scoop of meat mixture and sour cream to each salad.
Drizzle thin streams of taco sauce and ranch dressing over the top, if desired.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.