• Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Crush tortilla chips in their bag.

• Heat a drizzle of oil in a large, preferably nonstick, pan (for 4 servings, use a large, high-sided pan) over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. • Add bell pepper, Mexican Spice Blend, and ½ tsp sugar (1 tsp for 4). Stir to combine. Cook, stirring occasionally, until bell pepper begins to soften and beef is cooked through, 2-3 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Stir in Tex-Mex paste until combined. Cook, stirring occasionally, until bell pepper is tender, 2-3 minutes more. • Taste and season with salt and pepper if desired.

• Meanwhile, gently massage grain blend in package to break up grains. Partially open package; microwave for 90 seconds. TIP: Microwave times may vary—be careful when handling and opening package. • Divide grain blend between bowls. Top with Tex-Mex beef. Garnish with sour cream, tortilla chips, and guacamole. Serve with hot sauce on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***