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

Core tomato and cut into 1/4" dice.

Hold romaine heart at root end and chop coarsely.

Cut avocado into 1/4" dice.

Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

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

Add poblano (use less if spice-averse), amarillo seasoning, mirepoix base, and ground beef to hot pan. Stir occasionally until poblanos are tender, no pink remains, and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Remove from burner.

While poblano and beef cook, continue recipe.

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

In another mixing bowl, combine romaine, half the tomatoes, half the avocado, half the beef mixture, half the cheese (reserve all remaining for topping), dressing (to taste), and a pinch of salt and pepper.

Toss until coated.

Plate dish as pictured on front of card, topping salad with remaining tomatoes, beef mixture, avocado, and cheese. Squeeze lime wedges over dish to taste. Bon appétit!