Before starting, preheat the broiler to high.Wash and dry all produce. Thinly slice green onions.Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper. Carefully drain and discard excess fat, if desired.Add Enchilada Spice Blend, half the green onions and 2 tsp (4 tsp) water. Cook, stirring often, until fragrant, 1-2 min. Remove the pan from heat.

Meanwhile, arrange flatbreads on a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined baking sheets.)Toast flatbreads in the middle of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)Meanwhile, stir tomato sauce base and Tex-Mex paste together in a small bowl. Set aside.

Carefully flip flatbreads. Evenly spread tomato-Tex-Mex paste mixture across flatbreads. Top with beef mixture, then sprinkle with cheese. Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)

Meanwhile, halve tomatoes.Zest, then juice half the lime (whole lime for 4 ppl).Cut remaining lime into wedges.

Meanwhile, add ranch dressing, lime zest and 2 tsp (4 tsp) lime juice to a large bowl. Season with salt and pepper, then stir to combine. Add spring mix and tomatoes to a large bowl, then toss to combine. Set aside.

Stir together chipotle sauce and 1/2 tbsp (1 tbsp) water in another small bowl. Drizzle over flatbreads.Sprinkle remaining green onions over flatbreads.Cut beef taco flatbreads into pieces, then divide between plates. Serve salad on the side.