1. Cook ground beef in a skillet and add taco seasoning on top. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice and any remaining taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with ground beef and dress with the bean and corn mixture.

Stovetop: Marinate: Whisk the olive oil with the vinegar and all the spices in a small bowl. Place the chicken in a plastic storage bag with the marinade. Press out as much air as possible and seal the bag. Then, move the chicken around to mix it with the marinade. Refrigerate for at least 1 hour and up to 8 hours.

Cook: Heat olive oil in a large nonstick skillet and add the chicken. Cook for 4 minutes, undisturbed. Then, flip the chicken and cook until well browned on both sides and the internal temperatures reaches 165 degrees F.

Rest: Transfer the chicken to a cutting board to rest for about 5 minutes.

Slice: Use a sharp knife to slice the chicken into bite-size cubes (just like Chipotle!).

1. Cook chicken (grill/bake/airfry/skillet) with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice and remaining tablespoon of taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with chicken breast and dress with the bean and corn mixture.

Step 1: Heat a nonstick pan over medium heat with cooking oil spray or minimal addition of olive oil.

Step 2: Add cooked ground beef, beans, chipotle chili powder, smoked paprika, cumin, garlic powder, salt, and

pepper; stir 2–3 min to coat evenly.

Step 3: Stir in BBQ sauce and hot sauce; cook another 1–2 min until heated through and slightly caramelized.

Step 4: Add cooked rice and mixed vegetables; toss together until evenly mixed and hot.

Step 5: Remove from heat, squeeze lime juice over the top, and garnish with cilantro.

Seasonings: Frank's RedHot Hot Sauce (3 Tsp), Chili Powder (0.5 tsp), Paprika (Ground) (0.5 tsp), Cumin Ground (Tsp) (0.25 tsp), Garlic Powder (0.25 tsp), Lime Juice (Tbsp) (1 Tbsp).

DIRECTIONS

NOTE: Ground beef should be weighed COOKED

- Dice the onion, green pepper, and tomatoes into small pieces.

- Heat a pan over medium heat and add the onion and green pepper. Sauté until softened and fragrant.

- Add the cooked ground beef to the pan and stir well to combine.

- Mix in the diced tomatoes and cook for a few more minutes until everything is heated through.

- Add the spinach last and stir until just wilted.

- Remove from heat and serve immediately.