• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then beef. Break beef up into smaller pieces, then add corn.
• Cook, stirring occasionally, until beef is cooked through and no pink remains, 5-6 min.**
• Carefully drain and discard excess fat.
• Add Southwest Spice Blend, then stir to combine.
• Remove from heat, then season with salt and pepper.

• Meanwhile, juice half the lime. Cut remaining lime into wedges.
• Halve tomatoes, if desired.

• To a small bowl, add sour cream, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) lime juice and 1/2 tbsp (1 tbsp) water.
• Season with salt and pepper, then stir to combine.

• To a large bowl, add remaining lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add tomatoes and spinach, then toss to combine.

• Divide salad between plates.
• Crumble tortilla chips over top.
• Top with beef and corn.
• Drizzle creamy lime dressing over top.
• Squeeze a lime wedge over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the turkey.** Remove and discard excess fat, if desired.