Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add ground pork and half the fiesta seasoning (reserve remaining for vegetables) to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Remove from burner. Transfer to a plate and set aside. Reserve pan; no need to wipe clean.

While pork cooks, continue recipe.

Core tomato and cut into 1/4" dice.

Hold romaine heart at root end and chop coarsely.

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.

Return pan used to cook pork to medium-high heat and add 1 tsp. olive oil. Add poblanos (to taste), corn, and remaining fiesta seasoning to hot pan. Stir occasionally until tender, 6-8 minutes.

Remove from burner.

In a mixing bowl, combine romaine, half the tomatoes, half the cheese, half the pork, half the poblanos and corn (to taste; reserve remaining of each for garnish), ranch seasoning, dressing (to taste), a pinch of salt, and sour cream. Stir to coat evenly. Set aside.

Plate dish as pictured on front of card, topping salad with remaining cheese, remaining pork, remaining poblanos and corn (to taste), and remaining tomatoes. Bon appétit!