• Peel, then coarsely grate carrot using a box grater.
• Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
• Roughly chop cilantro. 
• Cut tomato into 1/4-inch pieces. 

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey. Break up turkey into smaller pieces. 
• Add carrots and corn. Cook, stirring occasionally, until veggies are tender and no pink remains in turkey, 4-5 min.**
• Add tomato sauce base and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. 
• Remove from heat, then stir in half the cheese.

• Place 2 tortillas (4 tortillas for 4 ppl) on a parchment-lined baking sheet.
• Top each tortilla with 1/2 cup turkey mixture, then spread into an even layer.
• Top with another tortilla and another 1/2 cup turkey mixture, spread into an even layer.
• Top each stack with a tortilla. Sprinkle remaining cheese over top.
• Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.

• Meanwhile, add tomatoes, half the lime juice, half the cilantro, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.

• Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.

• Cut tortilla stacks into quarters.
• Divide between plates, then top with lime crema and salsa. Sprinkle remaining cilantro over top.
• Squeeze a lime wedge over top, if desired.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Break up turkey into smaller pieces. Add carrots and corn. Cook turkey in the same way the recipe instructs you to cook the beef. No need to drain the fat.