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. Add Mexican Seasoning and half the green onions. 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!)

Carefully flip flatbreads. Evenly spread marinara sauce 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, cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl).Cut any remaining lime into wedges.

Meanwhile, add ranch dressing, lime zest and 2 tsp lime juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Add spring mix and tomatoes to a large bowl. Drizzle half the lime-ranch dressing over top, then toss to combine. Set aside.

Stir together chipotle sauce and 1/2 tbsp water (dbl for 4 ppl) in another small bowl. Sprinkle remaining green onions over flatbreads. Cut beef taco flatbreads into pieces, then divide between plates. Serve remaining lime-ranch dressing and chipotle sauce alongside for dipping. Serve salad on the side.