Cook the ground beef in a large skillet until crumbly, browned, and no longer pink. Crumble the beef as it cooks so that no large lumps remain. Drain off any excess grease, then season with the taco seasoning, and pour in the condensed soup, water, and rice.
Bring to a boil, then cover, reduce heat to a simmer, and cook 5 minutes until the rice is done.
While the rice is cooking, divide the iceberg lettuce among 4 plates. Arrange the tortilla chips around the lettuce.
Spoon the ground beef mixture over the lettuce, then sprinkle with salsa, cheese, tomatoes, and olives. Dab with sour cream and guacamole to serve.