• Before starting, preheat the oven to 425˚F.
  
• Wash and dry all produce.
• To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
• To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1/4 cup (1/2 cup) pasta water. Strain orzo, then return to the pot, off heat.
• Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir for 1-2 min, until melted. Cover and set aside.

• Meanwhile core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onion.
• Roughly chop spinach.

• Cut open one end of tortilla chip package. Using a rolling pin or pot, crush chips in packaging until approx. 1/2 inch in size. 
• To an unlined baking sheet, add crumbled chips and 1/2 tbsp (1 tbsp) oil.
• Season with 1 tsp (2 tsp) Mexican Seasoning. Toss to coat.
• Bake in the middle of the oven for 2-3 min, stirring halfway through, until toasted and fragrant.

• Heat a large oven-proof pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and peppers.
• Cook for 5-6 min, breaking up beef into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.
• Add broth concentrates, tomato sauce base, remaining garlic salt, remaining Mexican Seasoning and 1/4 cup (1/2 cup) reserved pasta water. Stir to combine.

• Add orzo and spinach to the pan with meat.
• Season with salt and pepper, then stir to combine. (NOTE: If you don't have an oven-proof pan, carefully transfer mixture to an 8x8-inch baking dish [9x13-inch for 4 servings]).
• Sprinkle tortilla crumble and cheese over top.
• Bake in the middle of the oven for 3-5 min, until cheese is melted.

• Divide baked orzo between bowls.
• Dollop sour cream over top.
• Sprinkle green onions over top.

If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.