• Before starting, wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces. 
• Cut tomato into 1/2-inch pieces.
• Thinly slice green onions.
• Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil to the pan, then turkey. Break up turkey into smaller pieces. 
• Add half the peppers. Cook for 4-5 min, stirring often until no pink remains in turkey.** 
• Add Enchilada Spice Blend. Cook for 30 sec, stirring, until fragrant.
• To a medium bowl, transfer turkey and peppers. 
• Add chipotle sauce. Season with salt and pepper, then combine.

• Meanwhile, to another medium bowl, add tomatoes, remaining peppers, half the green onions, 2 tsp (4 tsp) lime juice and 1/2 tbsp (1 tbsp) oil.
• Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to the pico de gallo, if you like.)

• To a small bowl, add guacamole, sour cream, lime zest and 1 tbsp (2 tbsp) water. (TIP: If you prefer a lighter dressing, add more water, 1 tsp at a time.)
• Season with salt and pepper, then stir until smooth.

• To a large bowl, add remaining lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then combine.
• Add spring mix, then toss to coat.

• Divide dressed spring mix between bowls.
• Top with turkey and peppers and pico de gallo.
• Drizzle creamy guacamole dressing over top, then sprinkle with cheese and remaining green onions.
• Squeeze a lime wedge over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.