Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice tomato. Roughly chop cilantro leaves and stems. Quarter lime. Core, deseed, and thinly slice bell pepper. Halve and peel onion; thinly slice one half (for 4 servings, thinly slice three halves). Finely chop remaining onion until you have 2 TBSP.

In a medium bowl, combine tomato, cilantro, chopped onion, juice from 2 lime wedges (4 wedges for 4 servings), and a pinch of salt and pepper. In a small bowl, combine sour cream and as much hot sauce as you like. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef, Southwest Spice, chili powder, and a few big pinches of salt. Cook, breaking up meat into pieces, until browned, about 5 minutes (it’ll finish cooking in step 4).

Once beef is browned, add bell pepper and sliced onion to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes. Add stock concentrate and 1/4 cup water (1/2 cup water for 4 servings). Simmer until thickened, about 1 minute. Taste and season with salt; turn off heat and set aside.

Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (use 2 baking sheets for 4). Gently prick each tortilla all over with a fork. Bake, flipping halfway through, until lightly browned, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap baking sheet positions halfway through cooking.) TIP: Keep an eye out for any burning the entire time.

Evenly sprinkle tortillas with cheese. Top with beef mixture, salsa, and crema. Divide between plates. Serve with remaining lime wedges on the side.