# Components:
→ Beef Mixture
01 - 1 pound ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 packet (1 ounce) taco seasoning
06 - 1/3 cup water
→ Cheese and Vegetables
07 - 2 cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese
09 - 1 cup frozen corn, thawed
10 - 1 (15-ounce) can black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10-inch)
13 - 2 tablespoons olive oil
14 - Cooking spray
→ Serving (Optional)
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Preparation steps:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, brown the ground beef for about 5 minutes. Drain excess fat as needed.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water, then simmer for 2 to 3 minutes until the mixture thickens. Remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions to the beef mixture; stir to combine evenly.
06 - Place six tortillas overlapping around the edges of the prepared sheet pan with half hanging over the edges and centers overlapping. Cover gaps with one tortilla in the center.
07 - Spread the beef and vegetable mixture evenly over the arranged tortillas, then sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging edges of the tortillas toward the center to cover the filling. Place the final tortilla in the center if needed to seal.
09 - Brush the top surface with olive oil or lightly spray with cooking spray.
10 - Place a second sheet pan on top to weigh down the tortillas and bake for 15 minutes. Remove the top pan and continue baking for 5 more minutes until golden and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve with optional salsa, sour cream, cilantro, and lime wedges.
