Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring until beef crumbles; drain.
Add Mexican seasoning to beef mixture in skillet; cook 1 minute. Stir in enchilada sauce and corn. Reduce heat to low, and simmer, uncovered, 5 minutes.
Arrange lettuce on 4 individual salad plates. Spoon beef mixture evenly over lettuce; top with tomato and chips.