Loaded Potato 'Nachos'

Meanwhile, thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Meanwhile, cut tomatoes into 1/4-inch pieces. Add tomatoes, half the green onions, 1 tsp lime juice, 1/4 tsp sugar and 1 tsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Mexican Seasoning and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat. Season beef with salt and pepper, to taste. Set aside.

Meanwhile, add sour cream, half the lime zest and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Add remaining lime juice, remaining lime zest, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and remaining green onions, then toss to combine.

Once potato coins are done, arrange 2 squares of foil (4 squares for 4 ppl) on a clean work surface. Divide potato coins between the squares of foil and arrange in a single layer. Arrange foil squares side by side on the same baking sheet. (NOTE: For 4 ppl, use both baking sheets. Arrange 2 squares of foil on each sheet.) Top potatoes with some cheese, then beef, then remaining cheese. Bake in the middle of the oven until cheese melts, 3-5 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)