Prep salsa: In the pitcher of a high-speed blender pitcher, combine the blend tomatoes, onion, cilantro, garlic, and jalapeños. Blend together on high speed until smooth throughout.
Cook salsa: In a medium saucepan over medium heat, add warm the oil and turn the heat to medium. Carefully pour the blender contents into the saucepan, while stirring. Add the salt, oregano, and black pepper seasonings.
Cook over medium heat, stirring frequently, for 15 minutes. It will become darker as the vegetables cook.
Taste for additional salt or pepper. Transfer to an airtight container once it has cooled down and set aside. Leftovers can be stored in the refrigerator for up to 10 days.
In a small bowl, combine all of the spices together and set aside. Heat up a large sauté pan over medium high heat for 2 minutes. Add oil and let that heat for another minute.
Add ground beef to the pan along with the spices. Sauté for about 5-7 minutes, adding lime juice halfway through, until it is cooked throughout and there is no longer any pink showing .
Make dressing: Meanwhile, in a small bowl, whisk together equal parts salsa and yogurt and set aside.
Toss salad: In a large bowl, toss together the romaine, tomatoes, and cheese; alternatively, assemble on a platter. Top with the cooked chicken and drizzle with the salsa sauce. Sprinkle with salt and pepper, to taste. Add the avocados, scallions, and cilantro before serving.