Heat 1 teaspoon olive oil in a large skillet over medium heat.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 7 to 8 minutes.
Season the beef with garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and cook for another 1 to 2 minutes.
Remove the skillet from heat and set the cooked beef aside to cool slightly.
In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper to make the dressing.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, cucumber, red onion, shredded cheddar cheese, and chopped cilantro.
Add the slightly cooled ground beef to the salad bowl.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve immediately or chill in the refrigerator for up to 30 minutes before serving.