Southwestern Beef Bowls

While potatoes roast, core, then cut pepper into 1/4-inch slices. Roughly chop the cilantro. Zest, then juice half the lime. Cut remaining lime into wedges.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and half the garlic puree. Cook, stirring occasionally, until the peppers are tender-crisp, 5-6 min. Transfer peppers to a large bowl. Cover to keep warm.

Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Southwest Spice Blend and cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

While beef cooks, stir together mayo, cilantro, 1 tsp lime zest, 1/2 tbsp lime juice and 1/4 tsp garlic puree (dbl all for 4 ppl) in a small bowl. Season with salt and pepper.