1. In a large skillet over medium heat, place the bacon strips side-by-side, ensuring they are not overlapping. Cook, turning as needed, until nicely browned. Once done, use tongs to lift the bacon from the skillet, allowing the excess fat to drip off, transfer to a plate and let cool completely. Once cool, crumble or cut the bacon into bits for topping the salad.
2. While the bacon cooks, make the dressing by adding all ingredients to a jar with a tight-fitting lid, shake to combine and set aside.
3. Once the bacon is done, carefully transfer the grease from the skillet to a ramekin or small bowl (discard when cool) and lightly wipe the skillet with paper towel. Add the ground beef and cook over medium heat until browned, breaking it into small crumbles as it cooks. Season with salt and pepper. Add the ketchup and mustard and stir until combined. Transfer the beef to a bowl and set aside.
4. In the same skillet over medium heat, add the olive oil (unless there is enough fat from the beef, then you can use that). Add the onion and cook, stirring often, until softened, 5 to 6 minutes. Return the beef to the skillet to warm it up, and toss to combine the beef with the onions. Sprinkle half of the cheese on top of the mixture, cover, and let the cheese melt.
5. Time to assemble the salad! Add the greens to a large bowl. Top with the ground beef mixture, then sprinkle the remaining cheese and the tomatoes over the top. Drizzle with the dressing, top with the bacon bits, toss and serve.

Note: This recipe can be made on the grill, just use a cast iron skillet on top of a hot grill to cook the bacon, ground beef, and onions.