Heat a large skillet over medium heat and coat with a drizzle of cooking oil. Add in the onion, garlic and a pinch of salt and sauté until tender, about 5 minutes. \nAdd in the ground beef and season with ½ teaspoon salt. Let cook, breaking apart with a wooden spoon, until the meat begins to brown. Stir in the Yucatán sauce and continue cooking, stirring frequently, until the meat is cooked through and the sauce has thickened.\nAdd in the drained kidney beans and chickpeas and season to taste with salt. \nNext, make your salad dressing by whisking together the Greek yogurt, 2 Tablespoons Yucatán sauce, olive oil and lime juice. Season to taste with salt and set aside for serving.\nAdd the chopped lettuce to a large salad bowl. Top with the ground beef taco meat, tomatoes, avocado, olives, cheese, cilantro and a sprinkle of Mexico everything crunch. Drizzle over your dressing and toss to combine. Serve immediately.