Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground beef and fajita seasoning to hot pan. Stir occasionally, breaking up meat, until no pink remains, 4-6 minutes.

If using steak strips, separate into a single layer, pat dry, and season with 1/4 tsp. salt and a pinch of pepper. Follow same cooking instructions. If using chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground pork, follow same instructions, adding 1/4 tsp. salt and a pinch of pepper, and stirring occasionally, breaking up with a spoon, until no pink remains, 5-7 minutes.

While beef cooks, prepare rice.

Remove rice from packaging. Place rice in a microwave-safe bowl and add 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.

Fluff cooked rice with a fork. Set aside.

Add tomato sauce to pan with beef and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with beef mixture and garnishing with cheese, chimichurri, sour cream, and tortilla strips. Bon appétit!