• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion.

• Toss green pepper on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until golden brown and tender, 20-22 minutes.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. • Add beef*, remaining Fry Seasoning, 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.

• Slice baguettes lengthwise, stopping before you get all the way through. Toast, cut sides up, in oven until lightly golden, 3-5 minutes.

• Once beef is done, stir in stock concentrate, mustard, and 2 TBSP water (4 TBSP for 4 servings). Top with Mexican cheese blend; cover pan until cheese melts, 1-2 minutes.

• Fill baguettes with beef filling and roasted green pepper. Top with as much hot sauce as you like. • Divide sandwiches and tortilla chips between plates. Serve. Ground Beef is fully cooked when internal temperature reaches 160°.