• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and dice bell peppers. Quarter lime.

• In a medium bowl, combine tomato paste, half the Tex-Mex paste, half the Southwest Spice Blend, and 3/4 cup water (11/4 cups for 8 servings).

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook, stirring occasionally, until just softened, 3-4 minutes. Transfer to a small bowl. • Add another drizzle of oil to same pan. Add beef*, remaining Tex-Mex paste, remaining Southwest Spice Blend, salt, and pepper. • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Return bell pepper to pan; stir to combine.

• Place a small amount of filling on one half of each tortilla. • Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in a 9-by-13-inch baking dish (two 9-by-13-inch dishes for 8 servings).

• Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes. (Watch carefully to avoid burning!) • In a second small bowl, combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with remaining lime wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160º.