Preheat the oven to 375 degrees. Cut each flour tortilla into a tombstone shape using a knife. Place the shapes on a baking sheet and bake for 8 to 10 minutes until they turn crisp and lightly golden.

Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Stir in the taco seasoning and 1/4 cup water, then simmer for 3 minutes until the liquid reduces.

In a large bowl, combine the chopped romaine lettuce, diced tomatoes, and rinsed black beans. Toss lightly to mix the base ingredients.

Spoon the seasoned beef over the salad mixture. Sprinkle the shredded cheddar cheese evenly across the top.

Press the baked tortilla tombstones upright into the salad. Use small amounts of sour cream to pipe simple letters like RIP on a few tombstones, then scatter the sliced black olives around the base as garnish.