In a large skillet over medium heat, add the ground beef and cook for about 5-7 minutes, breaking it apart with a spatula until it's browned and no longer pink. Drain excess fat, then sprinkle in the taco seasoning. Add a splash of water and simmer for another 2-3 minutes.

While the beef is cooking, chop the green cabbage into bite-sized pieces, and set it aside. Dice the tomatoes, and drain the black beans and sweet corn.

In a large serving bowl or casserole dish, start layering your ingredients: a generous layer of chopped cabbage, followed by the seasoned beef mixture, black beans, sweet corn, and diced tomatoes.

Evenly scatter the crunchy Fritos over the mixture, then sprinkle shredded cheddar cheese on top, allowing it to melt slightly.

Just before serving, drizzle your choice of ranch or Southwest dressing over the top and serve immediately for the best crunch and freshness.