Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then coarsely grate carrots using a box grater. Cut tomatoes into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro. Drain and rinse corn.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and carrots. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully remove and discard excess fat. Add Mexican Seasoning and a quarter of the corn (half the corn for 4 ppl). Cook, stirring often, until fragrant, 1 min. Remove pan from heat, then stir in half the cheese. Season with salt and pepper

Arrange a tortilla on a parchment-lined baking sheet. Top with 1/3 cup of beef mixture and spread in an even layer. Top with another tortilla and repeat until all the beef mixture is used up, finishing with a tortilla. (NOTE: Assemble 1 stack for 2 ppl or 2 stacks for 4 ppl.) Sprinkle remaining cheese over top. Bake in the middle of the oven until tortillas are heated through and cheese melts, 5-7 min.

While tortilla stack bakes, stir together tomatoes, half the lime juice, half the cilantro, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.

Stir together sour cream, lime zest and remaining lime juice in a small bowl. Season with salt and pepper.

Using a serrated knife, cut tortilla stack into wedges (like a cake). Divide wedges between plates and top with lime crema and salsa. Sprinkle with remaining cilantro and squeeze over a lime wedge, if desired.