• Wash and dry produce. • Thinly slice tomato into rounds. Halve buns. **Heat a large dry, preferably nonstick, pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper- towel-lined plate. Wipe out pan.**

• In a medium bowl, combine beef* and Fajita Spice Blend. • Form beef mixture into two equal-size balls (four balls for 4 servings); season all over with salt and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef and flatten each ball with a spatula to create very thin patties. (TIP: Do so carefully; oil may splatter a bit.) Cook to desired doneness, 3-4 minutes per side. (Don’t worry if the patties aren’t perfectly round— those irregular edges will turn crispy.) • In the last 1-2 minutes of cooking, top patties with Mexican cheese blend and cover pan to melt cheese. **Use pan used for bacon here.**

• While patties cook, toast buns until golden brown. • Spread top buns with guacamole and hot sauce to taste. Place patties, tomato, and a few tortilla chips on bottom buns. Close buns. • Divide burgers between plates. Serve with remaining tortilla chips on the side. **Place patties, bacon, tomato, and a few tortilla chips on bottom buns.** ***Bacon is fully cooked when internal temperature reaches 145°.*** ***Ground Beef is fully cooked when internal temperature reaches 160°.***