Taco Wedge Salad

• 1 pound Ground Beef
• 1 package (1 1/4 Oz. Size) Taco Seasoning
• 1/4 cups Water
• 1 head (Large) Iceberg Lettuce, Quartered Into Wedges
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 2 whole Large Tomatoes, Seeded And Diced
• 2 cups Shredded Mexican Blend Cheese
• 1 cup Tri-colored Salad Topping Tortilla Strips
• 1 cup Thousand Island Dressing

1. In a medium skillet over medium high heat, brown beef until no longer pink. Drain any fat from pan. Add taco seasoning and water mix well. Remove from heat seat aside.
2. Place each wedge of lettuce on a plate. Now start layering your fixings: Spoon the meat over each wedge, followed by the beans, tomatoes, cheese, tortilla strips, and finally drizzle with as much dressing as you like.

ground beef, ubc, head, black beans, tomatoes, cheese, tricolored salad topping tortilla strips

Taken from tastykitchen.com/recipes/salads/taco-wedge-salad/ (may not work)