Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the Enchilada Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until potatoes are golden-brown and tender, 25-28 min.

Meanwhile, peel, then thinly slice onion. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, zucchini, onions and half the garlic. Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min. Transfer veggies to a large bowl, then cover to keep warm.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

Meanwhile, add mayo, half the cilantro, 1 tsp lime zest, 1/2 tbsp lime juice and 1/4 tsp garlic (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Divide potatoes between bowls. Top with veggies, then beef and cheese. Dollop lime aioli over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.