In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon or spatula, until browned and fully cooked, about 6-8 minutes. Drain off any excess grease.
Sprinkle taco seasoning over the beef, then pour in the water. Stir to combine and let simmer for 2–3 minutes, until the sauce thickens slightly. Remove from heat and set aside.
Arrange the iceberg lettuce wedges on a large serving platter or individual plates.
Spoon the seasoned ground beef evenly over each wedge.
Top each wedge with cherry tomatoes, red onion, cheddar cheese, avocado, and black olives.
Drizzle the chilled chipotle lime dressing generously over the top.
Sprinkle with tortilla strips, chopped cilantro, and sliced jalapeños (if using) just before serving.
Serve immediately.