• Heat a large pan over medium-high heat. Add pulled pork* and Tex- Mex paste; cook, breaking up meat into pieces, until warmed through, 3-4 minutes. Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce.

• Dice tomato into 1/4-inch pieces. Roughly chop cilantro. (TIP: Pressed for time? Skip chopping the cilantro—instead, tear it by hand and sprinkle over top before serving!) Quarter lime.

• In a small bowl, combine tomato, chopped cilantro, and juice from half the lime.

• Divide tortilla chips between bowls; top with Tex-Mex pulled pork, Mexican cheese blend, pico de gallo, and guacamole. Serve with remaining lime wedges on the side. Pulled Pork is fully cooked when internal temperature reaches 160°.