• Wash and dry produce. • Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice green pepper.

• In a small bowl, combine sour cream, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. • In a separate small bowl, combine tomato, scallion whites, and 1 TBSP green salsa (you’ll use the rest later). Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes.

• Add pork* and another drizzle of oil to same pan. Season with salt, pepper, and remaining Southwest Spice Blend. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Add remaining green salsa to pan with pork; bring to a simmer over medium-high heat. Cook until slightly thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Turn off heat.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork mixture, Monterey Jack, salsa mixture, and crema. Sprinkle with scallion greens and serve. Ground Pork is fully cooked when internal temperature reaches 160°.