Place the ground beef in a non stick skillet, and cook until well done, browned, and no pink is visible.
Drain any fat from the meat, by draining on a paper towel lined plate.
Let the sirloin cool to warm, and crumble the meat into small pieces.
Return the Sirloin to the skillet, and sprinkle with garlic salt and seasoned salt, chili powder, and cumin, stir well and set aside.
Wash and chop the Iceberg lettuce, and spin the water off in a salad spinner. Place in the refrigerator.
Cook the bacon, drain the fat and set aside to cool.
Wash the cherry tomatoes, and cut in half. Drain the Ranch Style beans in a colander, and rinse under cold water, and set aside.
Clean the bunch of green onions, removing any brown leaves, and remove the stems. Chop the onion in small pieces.
Wash and chop the Red bell pepper in bite size pieces.
Fill the squeeze bottle half way with Ortega Taco sauce, and fill the rest of the bottle with Kens french dressing, and shake well to combine.
To assemble the salad; in a large salad bowl, place the chopped lettuce, and top with the ground sirloin, crumbled bacon, Ranch style beans, cherry tomatoes, red pepper, shredded cheddar, and shredded white cheddar and green onions.
Squeeze the dressing generously on top of the salad, and serve on plates with Doritos or Tortilla chips.
Add extra dressing to individual plates as needed.
Serve, and Enjoy!
NOTE: you can use already prepared bacon if you prefer. You'll probably need 1 cup of already prepared, crumbled bacon.