• Heat a large non-stick pan over medium-high heat.
• Peel, then cut onion into 1/4-inch slices.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions. 
• Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt.
• Reduce heat to medium-low. Add 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. (TIP: Be careful—mixture may splatter.) 
• Cook onions, stirring occasionally, until dark golden-brown, 5-7 min. Transfer to small bowl.

• Meanwhile, thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
• Cut tomatoes into 1/2-inch pieces.
• Add vinegar, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

• Carefully wipe the same pan (from step 1) clean. Heat over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
• Season with smoked paprika, salt and pepper. Cook, stirring often, until fragrant, 30 sec.
• Remove the pan from heat.

• Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
• Spread chipotle sauce over flatbreads.
• When beef is done, sprinkle over flatbreads, then top with caramelized onions and jalapeños.
• Sprinkle Monterey Jack cheese and half the feta over top.
• Bake in the middle of the oven until cheese melts and toppings are warmed through, 5-7 min. (NOTE: For 4 ppl, bake in the middle of the oven, one sheet at a time.)

• Move flatbreads to the top rack of the oven and bake until lightly golden, 2-3 min. (TIP: Keep an eye on them so they don't burn.) (NOTE: For 4 ppl, bake in the top of the oven, one sheet at a time.)
• Meanwhile, add tomatoes and spring mix to the bowl with vinaigrette. Toss to combine.
• Sprinkle remaining feta over salad.

• Halve flatbreads, then divide between plates.
• Serve salad alongside.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chorizo.**