# What You'll Need:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 packet (1 oz) 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 oz) can black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large (10-inch) flour tortillas
13 - 2 tbsp olive oil
14 - Cooking spray
→ Serving (Optional)
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Step-by-Step:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan (18x13 inches) with parchment paper or lightly grease.
02 - In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if needed.
03 - Add diced onion, minced garlic, and diced red bell pepper to the beef. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. 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 skillet. Stir until evenly combined.
06 - Place 6 tortillas on the prepared sheet pan, overlapping around the edges so half hangs over the pan, with centers overlapping to cover the base. Place 1 tortilla in the center to fill any gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Top with shredded cheddar and Monterey Jack cheese.
08 - Fold the overhanging tortilla edges toward the center to cover the filling. Add the final tortilla in the center if needed to seal.
09 - Brush the top with olive oil or spray lightly with cooking spray.
10 - Place another sheet pan on top of the tortillas to press them down. Bake for 15 minutes.
11 - Remove the top sheet pan and bake for an additional 5 minutes until golden and crisp.
12 - Allow to cool for 5 minutes before slicing into squares. Serve with optional salsa, sour cream, cilantro, and lime wedges.
