• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. • In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. **Before cooking veggies, open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef*; season with salt and pepper. Cook, stirring frequently, until lightly browned, 3-5 minutes (it will cook through in Step 5). Turn off heat; transfer to a plate. Drain any excess grease from pan, then cook through the rest of this step as instructed.**

• Heat pan used for veggies over medium-high heat. Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and 1⁄4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, 3-4 minutes. • Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4) until melted. (TIP: If mixture is too thick, stir in a splash of water.) Season with salt and pepper.

• Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

• Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese blend. • Return to top rack until cheese melts, 2-3 minutes. **Add chicken or beef to tostadas along with veggies, then top with Mexican cheese blend. Return to top rack until chicken or beef is cooked through and cheese melts, 2-3 minutes.**

• Divide tostadas between plates. Top with pico de gallo, lime crema, and remaining cilantro. Serve with remaining lime wedges on the side. ***Ground Meat is fully cooked when internal temperature reaches 160°.***