Before starting, wash and dry all produce.Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces. Drain, rinse, then pat dry half the can of corn (whole can for 4 ppl).

Heat a large pot over medium-high heat. (NOTE: You can also use a very large non-stick pan.)When hot, add 1/2 tbsp (1 tbsp) oil , then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a plate. Set aside.

Add 1/2 tbsp (1 tbsp) oil to the same pot, then peppers and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Tex-Mex paste, garlic salt and 1/8 tsp (1/4 tsp) chipotle powder. (NOTE: Reference heat guide.) Stir to coat veggies.

Add crushed tomatoes, beef, any beef juices from the plate and 1/4 cup (1/2 cup) water to the same pot. Bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper, to taste.

Divide stew between bowls, then sprinkle cheese over top.Dollop with sour cream.Serve tortilla chips alongside.