• Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Peel and mince or grate garlic. Halve, peel, and finely dice onion. Core and dice bell pepper into 1/2-inch pieces.

• Place potatoes in a small pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add garlic, onion, bell pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 4-6 minutes. • Add beef* and Fajita Spice Blend; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more.

• Quarter lemon. Roughly chop cilantro.

• Add drained potatoes, stock concentrates, and 1/2 cup water (1 cup for 4 servings) to pan with beef mixture. Cook, stirring occasionally, until sauce has thickened, 3-5 minutes. • Remove from heat and stir in juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper if desired.

• Meanwhile, heat a second large dry pan over medium-high heat. Lightly oil both sides of tortillas. Add tortillas to pan and toast until golden, 1-2 minutes per side (it’s normal for tortillas to puff up in spots while toasting).

• Divide picadillo de papa between bowls and top with cilantro. Serve with tortillas and remaining lemon wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160°.