Bring a medium pot with rice, 2 1/2 cups water, and garlic salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in beans (prepared in next step), 1/4 tsp. salt, and 1 Tbsp. softened salted butter until combined.

While rice cooks, continue recipe.

Drain and rinse beans in a colander/strainer.

Hold romaine heart at root end and chop coarsely.

Core tomato and cut into 1/2" dice.

Halve lime. Cut one half into wedges and juice the other half.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add ground turkey, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Stir in 2/3 the taco seasoning (reserve remaining for corn), salsa (to taste), and a pinch of salt and pepper until combined, 30-60 seconds.

Kids not a fan of extra heat? Feel free to skip/reduce the salsa.

Remove from burner.

While turkey cooks, continue recipe.

In a microwave-safe bowl, combine corn, half the cheese (reserve remaining for garnish), cream base, and remaining taco seasoning. Microwave uncovered until corn is heated through, 3-4 minutes.

Carefully remove from microwave and stir to combine. Microwave again uncovered until creamy, 1-2 minutes.

Carefully remove from microwave and stir to combine. Set aside.

Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.

Microwave until heated through, 30-60 seconds.

Carefully remove from microwave.

In a mixing bowl, combine sour cream and 2 tsp. lime juice (to taste). Set aside.

Plate dish as pictured on front of card, filling tortillas with turkey mixture (to taste), romaine, tomatoes, remaining cheese, and crema. Squeeze lime wedges over to taste. Bon appétit!