• 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. ***Ground Meat is fully cooked when internal temperature reaches 160°.*** ***Pork is fully cooked when internal temperature reaches 145°.***