• Wash and dry produce. • Dice tomato into 1/2-inch pieces. Trim and roughly chop scallions. Quarter lime. • In a small bowl, combine tomato, scallions, and a big squeeze of lime juice. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 2-3 minutes. • While beef browns, in a second small bowl, combine sour cream, a squeeze of lime juice, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside. • Break up beef into pieces, then stir in Southwest Spice. Cook until fragrant, 30 seconds.

• Add beans and their liquid and Tex-Mex paste to pan with beef. Cook, stirring, until beef is cooked through and mixture has thickened, 2-3 minutes. • Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with beef and bean filling, salsa (draining first), and crema. Serve with remaining lime wedges on the side.