• Adjust rack to middle position and preheat oven to 425 degrees. Coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8 servings) with nonstick cooking spray and set aside. Wash and dry produce. • Halve, peel, and finely dice onion. Roughly chop cilantro. Quarter lime.

• Heat a drizzle of oil in a large, preferably nonstick, pan over high heat. Add pork*, onion, and half the Tex-Mex paste (all for 8 servings). Season with Fajita Spice Blend, salt, and pepper. • Cook, breaking up meat into pieces, until onion is tender and pork is cooked through, 6-8 minutes. (For 8, cook in batches, adding a drizzle of oil for each batch, or use a second large pan.) • Remove from heat. Carefully blot any excess grease in pan with paper towels.

• In prepared baking dish, layer half the pork mixture (using a slotted spoon), half the refried beans, half the pico de gallo (draining first), and half the Mexican cheese blend. Repeat with remaining pork mixture, remaining refried beans, remaining pico de gallo, and remaining cheese. • Bake casserole on middle rack until cheese melts, 8-10 minutes.

• Garnish casserole with cilantro. • Serve family style with guacamole, sour cream, lime wedges, and tortilla chips on the side. Ground Pork is fully cooked when internal temperature reaches 160°.