• Adjust oven rack to top position (top and middle racks for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Gently prick each tortilla in a few places with a fork, then c• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Gently prick each tortilla in a few places with a fork, then cut each tortilla into 6 triangles for a total of 36 pieces (72 pieces for 4). • Place tortillas on a baking sheet and toss with a large drizzle of oil, salt, and pepper. Spread out in an even layer (it’s OK if there is some overlap!). Bake on top rack until lightly golden brown, 8-10 minutes (for 4, bake 12-15 minutes, stirring tortillas halfway through). TIP: Watch carefully to avoid burning. • Remove from oven and set aside to cool. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!ut each tortilla into 6 triangles for a total of 36 pieces (72 pieces for 4). • Place tortillas on a baking sheet and toss with a large drizzle of oil, salt, and pepper. Spread out in an even layer (it’s OK if there is some overlap!). Bake on top rack until lightly golden brown, 8-10 minutes (for 4, bake on top rack, 12-15 minutes, stirring chips halfway through). TIP: Watch carefully to avoid burning. • Remove from oven and set aside to cool. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• While tortilla chips bake, halve, peel, and thinly slice onion into 1⁄4-inch strips. Halve, core, and thinly slice bell pepper into 1⁄4-inch strips. Quarter lime. Dice tomato into 1⁄4-inch pieces. Trim and discard root end from lettuce; separate leaves.

• Once tortilla chips have finished baking, toss onion on one side of a second baking sheet with a drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (For 4, spread out across entire sheet). • Toss bell pepper on empty side of sheet (for 4, toss on a third baking sheet) with a drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4), salt, and pepper. • Roast veggies on top rack until softened and lightly charred, 15-20 minutes. (For 4, roast onion on top rack and bell pepper on middle rack.)

• Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, stock concentrate, Mexican Spice Blend, and 2 TBSP water (4 TBSP for 4 servings). Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan. • Turn off heat; transfer beef mixture to a serving bowl and cover to keep warm. Wipe out pan.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for beef over medium-low heat. • Sprinkle flour and remaining Southwest Spice Blend over melted butter; cook, stirring constantly, until fragrant, 1-2 minutes. • Slowly whisk in 3⁄4 cup water (11⁄2 cups for 4), then add cream cheese. Season with salt and pepper. Cook, whisking, until cream cheese melts and sauce has thickened, 3-5 minutes. • Remove from heat and stir in pepper jack and a big squeeze of lime juice. Taste and season with salt and pepper.

• Serve tortilla chips, queso, Southwest beef (if needed, reheat beef in microwave for 1-2 minutes before serving), roasted veggies, tomato, sour cream, and remaining lime wedges family style and let everyone build their own nachos. Serve lettuce cups alongside nacho bar. Ground Beef is fully cooked when internal temperature reaches 160°.