Heat a large skillet over medium heat and add the ground beef. Cook for about 5-7 minutes, breaking it apart with a spoon until fully browned and no longer pink. Remove from heat and let it cool.

Chop the romaine lettuce into bite-sized pieces. Dice the tomatoes and finely slice the red onion. Chop the pickles and toss everything together in a mixing bowl.

In a mixing bowl, combine the tomato paste, mayo, and apple cider vinegar. Whisk until well incorporated and the dressing is smooth and creamy.

Add the cooled beef to the bowl with the chopped vegetables. Drizzle the dressing over the top and gently toss everything together to combine.

Serve immediately or pack into sealable containers for meal prep. Store the dressing separately to keep the veggies crisp.