- Heat a large skillet over medium heat. Add Ground Chuck and sprinkle with salt and pepper. Cook, breaking up the meat until browned, about 5 minutes. Add the taco seasoning and water and reduce heat to a low simmer. Cook, stirring occasionally until liquid is mostly gone and meat is cooked through, about 5 minutes. Set aside to cool.
- Assemble the salads: divide lettuce between 4 storage containers, pushing it to one side. Place beans and corn next to the lettuce. Once meat is completely cooled, spoon it into the other side of each container.
- Add tomatoes, cheese, and salsa. Seal each container with a lid and store it in the refrigerator for up to 3 days.
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