• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.
• Core, then finely chop half the jalapeño (use whole jalapeño for 4 servings), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
• In a strainer, rinse lentils until water runs clear.

• To an unlined baking sheet, add peppers, onions, corn, 1 1/2 tbsp (3 tbsp) Enchilada Spice Blend and 1 tbsp (2 tbsp) oil.
• Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender. Set aside. 

• Meanwhile, heat a large pot over medium-high. 
• When hot, add beef to dry pan. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat.
• Reduce heat to medium. Tex-Mex paste and 1 tbsp (2 tbsp) jalapeños. Cook 1-2 min, stirring often, until fragrant.

• To the same pot, add lentils, crushed tomatoes, broth concentrate and 3 cups (6 cups) water. Bring to a boil over high.
• Once boiling, reduce heat to medium. Cook for 8-12 min, stirring often, until lentils soften and soup slightly thickens.
• Season with salt and pepper.
• Stir in veggies once they are cooked.

• Meanwhile, to another unlined baking sheet, add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 
• Toast in the top of the oven for 2-3 min, until crisp and fragrant. (NOTE: For 4 servings, toast in the top and the bottom of the oven, rotating sheets halfway through.)
• Season with salt and pepper.

• Divide soup between bowls.
• Crush chips over top.
• Dollop guacamole over top.
• Tear cilantro and sprinkle over top.
• Sprinkle with more jalapeños, if you like.

If you've opted to add beef, when the pan is hot, add beef to the dry pan. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often until beef is cooked through.** Carefully drain and discard excess fat. Reduce heat to medium. Add Tex-Mex paste and 1 tbsp (2 tbsp) jalapeños. Cook for 1-2 min, stirring often, until fragrant.