Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then coarsely grate carrot using a box grater. Cut tomato into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

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

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

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

Add sour cream, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.

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