Mexican Wedge Salad

In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove to a paper towel-lined plate.
Remove all but 1 tablespoon of the bacon grease from the skillet. Add the ground beef and cook until nicely browned. Stir in the taco seasoning and sauté another minute or two until well combined.
Remove the outer leaves of the lettuce and rinse the head. Pat dry. Cut the head in half through the core, then cut each half into 2 wedges. Keep the core intact so that the wedges doesn't fall apart.
Place the wedges on plates and drizzle each with 2 tablespoons of ranch. Top with crumbles of beef and bacon (much of it will fall to the plate, this is normal!).
Add the tomato, avocado, and crumbled cheese. Serve immediately.

Chipolte Ranch:

⅓ cup mayonnaise
⅓ cup sour cream
3 tablespoon finely minced chipotle pepper in adobo (or ½ to 1 teaspoon chipotle powder)
3 tablespoon heavy whipping cream
2 tablespoon lemon juice
1 tbsp chopped fresh parsley (or 1 teaspoon dried parsley)
2 teaspoon chopped fresh dill (or ½ teaspoon dried dill)
2 teaspoon chopped fresh chives or ½ teaspoon dried chives)
½ teaspoon garlic powder
½ tsp onion powder
½ tsp salt
½ teaspoon cracked black pepper

Place all of the ingredients in a jar and shake until well combined. Alternatively, you can blend or process the ingredients until smooth.
Taste and adjust seasonings and heat to taste. If the dressing is too thick for your liking, add a tablespoon of water as well.

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