Ingredients:
- 1½ lb ground beef
- 6 cups iceberg lettuce, chopped
- 1½ cups Colby Jack cheese, shredded
- 1 cup Roma tomatoes, diced
- 1 cup red onion, thinly sliced
- ½ cup dill pickles, diced
- Thousand Island dressing, to taste
- Salt and black pepper, to taste
Instructions:
- Cook the beef:
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up as it cooks. Season lightly with salt and black pepper. Drain excess grease and set aside to cool slightly. - Prep the salad base:
In a large bowl, add the chopped iceberg lettuce. - Assemble:
Top the lettuce with cooked ground beef, shredded Colby Jack cheese, tomatoes, red onion, and dill pickles. - Dress and toss:
Drizzle with Thousand Island dressing and toss gently until everything is well combined. - Serve:
Serve immediately while the beef is still warm, or chill for 15 minutes for a cooler salad.
Serving Tips
- Add sesame seeds on top for a “burger bun” vibe.
- Serve with extra dressing on the side so everyone can customize.
- Great as a main dish or as a party-friendly salad bar option.
Optional Variations
- Low-carb: Use sugar-free Thousand Island dressing.
- Extra cheesy: Add a sprinkle of sharp cheddar or American cheese cubes.
- Spicy: Mix a little hot sauce into the dressing or add sliced jalapeños.
- Meal prep: Keep ingredients separate and assemble just before eating to stay crisp.