Heat a large skillet over medium-high heat. Add ground beef, crumbling it as it cooks for 5-7 minutes until browned. Drain excess fat if necessary.

In a small mixing bowl, whisk together mayonnaise, ketchup, mustard, garlic powder, and vinegar until smooth. Adjust seasoning to taste.

Wash and chop lettuce into bite-sized pieces. Slice cherry tomatoes in half, chop red onion, and dice dill pickles.

In a large bowl, layer chopped lettuce, cooked ground beef, chopped vegetables, and shredded cheddar cheese.

Drizzle the special sauce over the salad and gently toss to combine.

Optionally top with fresh chives, sliced green onions, crispy bacon bits, or jalapeños.

Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the sauce separate.