claire freehafer

ingredients

• tortillas
• 16 oz ground beef
• 2 avocados
• 6 radishes, thinly sliced
• 2 red bell peppers, thinly sliced crosswise
• 4 scallions, thinly sliced
• 2 limes, cut into wedges
• 2 tsp southwest spice blend
• 8 tbsp sour cream

instructions

1. preheat oven to 400 degrees (you can skip this if you’ll be warming your tortillas in the microwave)

2. halve, pit, and scoop flesh from avocado. chop roughly, then add to a small bowl, along with 1 tbsp scallion greens and a squeeze of lime. mash with fork until mostly smooth. season with salt and pepper.

3. heat a drizzle of oil in a large pan over medium-high heat. add bell pepper and cook, tossing, until softened and lightly charred, 5-6 minutes. stir in scallion whites and cook until just softened, 1 minute. season with salt and pepper.

4. wrap tortillas in foil and place in oven to warm, about 5 minutes. alternatively, wrap the tortillas in a damp paper towel and microwave on high for 30 seconds. keep wrapped until ready to serve.

5. add ground beef and southwest spice blend to pan with peppers, breaking up meat into pieces with a spatula or wooden spoon. cook, tossing, until browned and cooked through, 4-5 minutes. carefully drain any excess grease from pan. season with salt, pepper, and a squeeze of lime.

6. spread guacamole on tortillas, then top each with beef mixture, radishes, a dollop of sour cream, and any remaining scallion greens. serve with lime wedges for squeezing over on the side.