Tex-Mex Beef & Pepper Enchiladas

• In a medium bowl, combine tomato paste, half the Tex-Mex paste, half the Southwest Spice Blend, and ¾ cup water (1¼ cups for 8 servings).

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook, stirring occasionally, until just softened, 3-4 minutes. Transfer to a small bowl. • Add another drizzle of oil to same pan. Add beef*, remaining Tex-Mex paste, remaining Southwest Spice Blend, salt, and pepper. • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Return bell pepper to pan; 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 9-by-13-inch dishes for 8 servings).

• Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes. (Watch carefully to avoid burning!) • In a second small bowl, combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.