Southwest Beef Nacho Bar

• While tortilla chips bake, halve, peel, and thinly slice onion into 1⁄4-inch strips. Halve, core, and thinly slice bell pepper into 1⁄4-inch strips. Quarter lime. Dice tomato into 1⁄4-inch pieces.

• Once tortilla chips have finished baking, toss onion on one side of a second baking sheet with a drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (For 4, spread out across entire sheet). • Toss bell pepper on empty side of sheet (for 4, toss on a third baking sheet) with a drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4), salt, and pepper. • Roast veggies on top rack until softened and lightly charred, 15-20 minutes. (For 4, roast onion on top rack and bell pepper on middle rack.)

• Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, stock concentrate, Mexican Spice Blend, and 2 TBSP water (4 TBSP for 4 servings). Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan. • Turn off heat; transfer beef mixture to a serving bowl and cover to keep warm. Wipe out pan.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for beef over medium-low heat. • Sprinkle flour and remaining Southwest Spice Blend over melted butter; cook, stirring constantly, until fragrant, 1-2 minutes. • Slowly whisk in 3⁄4 cup water (11⁄2 cups for 4), then add cream cheese. Season with salt and pepper. Cook, whisking, until cream cheese melts and sauce has thickened, 3-5 minutes. • Remove from heat and stir in pepper jack and a big squeeze of lime juice. Taste and season with salt and pepper.