Before starting, preheat the oven to 450˚F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake in the bottom of the oven until crispy and cooked through, 8-12 min.**Using tongs, transfer bacon to a paper towel-lined plate.

Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Roughly chop cilantro.

Meanwhile, heat a medium oven-proof pan over medium-high heat. When hot, add bison and onions. Cook, stirring and breaking up bison into smaller pieces, until onions are tender, 3-4 min. (NOTE: Bison will finish cooking in step 4.) Season with salt and pepper.

Add hot peppers to the pan with bison and onions. Cook, stirring occasionally, until peppers are tender-crisp and no pink remains in bison, 2-3 min.** Carefully drain and discard any fat from the pan.Add Enchilada Spice Blend, tomato sauce base and 1/4 cup (1/2 cup) water. Cook, stirring often, until spices are fragrant and sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste, then remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to an 8x8-inch baking dish.)Sprinkle cheese over top. Bake in the middle of the oven until cheese melts, 3-4 min.

Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. Peel, pit, then cut avocado into 1/2-inch pieces.Whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.Add avocado, spring mix and half the cilantro. Season with salt and pepper, then toss to combine.

When cheese is melted on bison-cheese mixture, carefully remove the pan from oven and crumble bacon over top.Sprinkle with remaining cilantro. Serve tortillas, bison-cheese mixture and avocado salad family-style.