On a lined baking sheet, make small piles of shredded cheese (~ 1/8 cup each). Place a single slice/round of sweet pepper on the top of each pile. Bake and let melt for approximately 8 – 10 minutes, checking on them periodically. You want them to be melted, flat, and bubbly so that they get crispy but not burned. Remove them from oven and let them cool for about 5 -10 minutes before serving.
In a large skillet over medium high heat, brown your ground beef, making sure to break it into small pieces/crumbles with a large spoon or spatula as it cooks.
Once browned (usually about 6 – 8 min), add in your cooked quinoa, the taco seasoning, and the mango juice (or water). Stir thoroughly and cook for another 2 minutes. Set aside.
Assemble your salads: divide chopped salad mixture evenly amongst 4 bowls. Top with taco meat, pickled onions, coriander and tomatoes. Then, top with the items that came in the bag (dried corn, shredded cheese, and dressing). Serve each salad with 1 -2 crispy cheese medallions.