Cut potatoes into 1" pieces.

In a microwave-safe bowl, combine potatoes and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until slightly tender, 6-8 minutes.

While potatoes microwave, trim and thinly slice green onions, keeping white and green portions separate.

Carefully remove potatoes from microwave and drain any excess liquid from bowl. Bowl will be hot! Use caution.

Pat steaks dry. Season both sides with taco seasoning and a pinch of salt.

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

Working in batches if necessary, add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

While steaks cook, continue recipe.

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

Add microwaved potatoes and a pinch of salt and pepper to hot pan. Stir often until potatoes are tender and slightly browned, 6-8 minutes.

Add corn, white portions of green onions, butter (to taste), fiesta seasoning, and 1/2 tsp. salt. Kids not a fan of extra heat? Feel free to skip the butter. Stir occasionally until combined and corn is heated through, 2-3 minutes.

Remove from burner.

While potatoes and corn cook, continue recipe.

In another microwave-safe bowl, combine cream base, shredded cheese, and 2 Tbsp. water.

Microwave uncovered until cheese melts, 1-2 minutes.

Carefully remove from microwave and stir until combined.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping steak with queso. Garnish potatoes and corn with grated cheese and green portions of green onions. Bon appétit!