Beef & Queso Nacho Crunch Burritos

• While rice cooks, wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lime. Dice tomato into 1⁄2-inch pieces.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, beef, Southwest Spice Blend, and 1⁄2 tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • In the last 2 minutes of cooking, stir in 1⁄4 cup water(1⁄2 cup for 4). Cook, stirring occasionally, until beef mixture has thickened slightly. TIP: If there’s excess grease in your pan, carefully pour it out.

• While beef cooks, in a small microwave-safe bowl, combine queso blanco with 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-40 seconds. Stir and set aside. • Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl (leave remaining chips whole for serving).

• Wrap flour tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Fluff rice with a fork; stir in scallion greens and juice from half the lime. Season with salt and pepper.

• Lay tortillas on a clean work surface. To the bottom third of each tortilla, add 1⁄2 cup scallion- lime rice in a line. Top with 1⁄2 cup beef, then with tomato, queso blanco, and crushed chips. • Fold up bottom sides of tortillas over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling, then wrap up with foil. Simply unwrap as you eat!