Beef and Corn Tacos with garlicky roasted peppers

Ingredients:

• 2 bell peppers, each cut into 8 pieces
• 2 cloves garlic, thinly sliced
• 2 Tablespoons olive oil
• Kosher salt and black pepper
• 1 small onion
• 1 pound ground beef chuck
• 1 cup frozen corn
• 1 Tablespoon Rio Grande Chile Spice Mix (to taste)
• 8 corn tortillas, warmed
• Cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges for serving 

 1. Heat oven to 450 degrees.  On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and 1/4 teaspoon each salt and black pepper.   Roast until tender, 12 to 14 minutes.
2.  Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.  Add the beef, corn, and Rio Grande Chile Spice Mix and cook, stirring occasionally, until the beef in browned, 6 to 8 minutes more.
3.  Divide the beef mixture among the tortillas and top with the avocado, Cheddar, salsa, and cilantro.  Serve with the bell peppers and lime wedges.