Wash and dry produce.

Trim and discard root end from lettuce; roughly chop. Reserve ½ tsp pickle brine (1 tsp for 4 servings) in a small bowl; drain and discard remaining brine and roughly chop pickle. Dice tomato.

Stir ½ tsp Fry Seasoning and ¼ tsp sugar into bowl with reserved pickle brine (1 tsp Fry Seasoning and ½ tsp sugar for 4). (You’ll use the rest of the Fry Seasoning in the next step.)

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, remaining Fry Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until liquid has absorbed and beef is cooked through, 2-3 minutes more. Transfer to a plate.

Meanwhile, to bowl with pickle brine mixture, add mayonnaise, ketchup, and half the mustard (all for 4 servings). Stir until well combined.

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a large bowl, toss lettuce with half the dressing and half the tomato.

Divide salad between bowls. Top with beef, Monterey Jack, chopped pickle, and remaining tomato. Drizzle with remaining dressing and serve.