Beef, Black Bean & Pepper Jack Tostadas

In a small bowl, combine tomato, chopped onion, a big squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper. In a separate small bowl, combine sour cream, ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use the rest in the next step), and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and season generously with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. If there’s excess grease in your pan, carefully pour it out.

Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until lightly browned and slightly softened, 4-6 minutes. Stir in garlic and remaining Southwest Spice Blend; cook until fragrant, 30 seconds.

Use pan used for beef here.

Stir in beans and their liquid, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook, stirring occasionally and mashing with a potato masher or the back of a spoon, until mixture is thick and creamy, 4-5 minutes. Season with salt and pepper. Turn off heat.

Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4; it’s OK if they overlap a bit). Gently prick each tortilla with a fork in a few places. Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, toast on top and middle racks. Flip tortillas and swap rack positions halfway through—watch carefully to avoid burning.)