# 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 ounce packet taco seasoning
06 - ⅓ 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 diameter)
13 - 2 tablespoons olive oil
14 - Cooking spray
→ Optional Garnishes
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Set oven to 425°F. Line a large rimmed sheet pan (18x13 inches) with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, cook ground beef until browned, approximately 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. Simmer for 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Add thawed corn, black beans, and sliced green onions to the skillet. Mix thoroughly.
06 - Place six tortillas overlapping so edges hang over the pan and centers overlap, covering entire base. Place one tortilla in the center to fill any gaps.
07 - Evenly distribute beef and vegetable mixture over tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold overhanging tortilla edges toward the center to cover the filling. Place remaining tortilla in center to seal if necessary.
09 - Brush olive oil over the tortilla surface or spray lightly with cooking spray.
10 - Cover with a second sheet pan to weigh down. Bake for 15 minutes. Remove top pan and bake an additional 5 minutes until golden and crisp.
11 - Allow to rest for 5 minutes. Slice into squares and serve with optional salsa, sour cream, cilantro, and lime wedges.
