• Heat a large non-stick pan over medium-high.
• When the pan is hot, add beef to the dry pan. 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, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the turkey.** Remove and discard excess fat, if desired.