• Peel, then mince shallot.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Combine tomatoes, shallots, lime zest, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar in a small bowl. Set aside.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
• Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat.

• Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
• Season with salt and pepper.
• Add tomato sauce base and 1/4 cup (1/2 cup) water to the pan with beef. Stir to combine.

• On a clean surface, arrange tortillas.
• Using a slotted spoon, divide beef mixture down the middle of each tortilla. Sprinkle cheese over top.
• Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-side down.
• Brush taquitos with 1 tbsp (2 tbsp) oil.
• Bake in the middle of the oven, until golden-brown, 6-8 min.

• Divide taquitos between plates.
• Dollop with guacamole, sour cream and tomato salsa.
• Squeeze a lime wedge over top, if desired.

If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef.  Work in batches, if necessary.