Preheat oven to 350°F (175°C).

In a large skillet over medium-high heat, cook ground beef with a sprinkle of salt until beef is no longer pink. Stir in salsa, reduce heat, and simmer, uncovered, 20 minutes, or until liquid is mostly absorbed. Stir in beans, and heat through.

Spray a baking dish with cooking spray. Spread tortilla chips in dish, and then spoon beef mixture over chips. Top with cheddar cheese and bake for 30 minutes, or until hot and bubbly.

Serve with a dollop of sour cream.

Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).

In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.

Drizzle vinaigrette over the salad and serve.

In a saucepan with a good fitting lid bring water and salt to a boil.

Add rice and stir.

Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

Cook for 20 minutes.

DO NOT LIFT LID!

The steam that is trapped inside the pan is what allows the rice to cook properly.

Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.