Beef Enchiladas "Divorciadas"

• In a small pot, combine rice, Fajita Spice Blend, 1 ¼ cups water (2 ¼ cups for 8 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to use in Step 5.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper; cook, stirring occasionally, until just beginning to brown, 3-4 minutes. Transfer to a plate. (Keep the heat on—you'll add more to the pan in the next step!)

• Add beef* to pan used for bell pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in bell pepper, scallion whites, Mexican Spice Blend, garlic powder, and stock concentrates until thoroughly combined and beef is cooked through, 1 minute more. Taste and season with salt and pepper if desired.  • Turn off heat. Transfer beef mixture to a medium bowl (large bowl for 8 servings).

• Once rice is done, transfer to bowl with beef mixture; stir to combine. • Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a 9-by-13-inch baking dish (two baking dishes for 8 servings). TIP: If you have any extra filling leftover, serve it on the side! • Top half the enchiladas with enchilada sauce; top remaining enchiladas with green salsa. Sprinkle evenly with Mexican cheese blend.  • Bake on middle rack until lightly browned and cheese has melted, 15-18 minutes. (For 8 servings, bake on middle and top racks, swapping rack positions halfway through.)