• 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 hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and peppers.
• Cook for 6-8 min, tossing occasionally, until cooked through.**
• 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.

• To the pan with protein shreds, add orzo and spinach.
• 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 [9x13-inch] baking dish.)
• 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 to get plant-based protein shreds, cook the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.