Step 1

• Adjust rack to top position (top andmiddle positions for 4 servings) andpreheat oven to 450 degrees. Washand dry produce.• Dice tomato. Roughly chop cilantro.Halve and peel onion; thinly slice onehalf. Finely chop remaining onionuntil you have 2 TBSP. Quarter lime.Halve, core, and thinly slice bellpepper into strips.

Step 2

• In a medium bowl, combine tomato,cilantro, chopped onion, juice fromhalf the lime, and a pinch of saltand pepper.• In a small bowl, combine sour creamwith as much hot sauce as you like. Stirin water 1 tsp at a time until mixturereaches a drizzling consistency. Seasonwith salt.

Step 3

• Heat a drizzle of olive oil in a largepan over medium-high heat. Addbeef*, Southwest Spice, chili powder,and a few big pinches of salt. Cook,breaking up meat into pieces, untilbrowned, 4-5 minutes (it’ll finishcooking in the next step).

Step 4

• Once beef is browned, add bellpepper, sliced onion, and a pinch ofsalt to pan. Cook, stirring, until veggiesare tender and beef is cooked through,5-7 minutes.• Add stock concentrate and ¼ cupwater (½ cup water for 4 servings).Simmer until thickened, 1-2 minutes.Season with salt; remove pan fromheat and set aside.

Step 5

• Drizzle tortillas with 1 TBSP olive oil(2 TBSP for 4 servings); brush or rubto coat all over. Arrange on a bakingsheet in a single layer (divide between2 sheets for 4). Gently prick eachtortilla in a few places with a fork.• Bake on top rack, flipping halfwaythrough, until lightly golden,4-5 minutes per side. (For 4, bakeon top and middle racks; fliptortillas and swap rack positionshalfway through baking.) TIP: Watchcarefully—tortillas brown fast!

Step 6

• Divide tortillas between plates; evenlysprinkle with Mexican cheese. Topwith beef mixture, salsa, and crema.Serve with remaining lime wedgeson the side.