1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 cup chopped tomatoes
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup zesty Italian salad dressing
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened.
Meanwhile, prepare taco shells according to package directions. Stir peas into skillet; heat through. Spoon 1/4 cup beef mixture into each taco shell. Top with tomatoes, lettuce and cheese. Drizzle with salad dressing.