Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min. Cover and set aside.

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

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. Add crumbled chips and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with 1 tsp (2 tsp) Mexican seasoning. Toss to coat. Bake in the middle of the oven, stirring halfway through, until toasted and fragrant, 2-3 min.

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

Add orzo to pan with meat. Season with salt and pepper, to taste, 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 ppl]).Sprinkle tortilla crumble overtop.Sprinkle cheese over top.Bake in the middle of the oven until cheese is melted, 3-5 min.

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