Preheat oven to 425 degrees F.

Place cut potatoes in a large bowl and drizzle with oil, smoked paprika and cayenne. Season with salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread onto a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the potatoes on a greased wire rack and baking them as directed above. But this way is a bit more work.

Meanwhile make the dressing and salad. To make the dressing combine the olive oil, white wine vinegar, ketchup, worcestershire sauce and a pinch of salt and pepper. Mix well and set aside.

Heat a large skillet over medium heat. Add the onions and beef, brown the beef until it is cooked through and the onions are soft. Add ketchup, mustard and worcestershire sauce, cook another 2-3 minutes or until warmed through. Remove form the heat and season with salt and pepper.

To assemble the salad divide the lettuce among four bowls or plates. Top each plate with even amounts of beef. Add the french fries, tomatoes, avocado and green onions. Sprinkle on the cheese. Drizzle with a little dressing. Eat!