# What You'll Need:
→ 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
# Cooking Steps:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan (18x13 inches) with parchment paper or grease lightly.
02 - In a large skillet over medium heat, brown ground beef for about 5 minutes. Drain excess fat if needed.
03 - Add onion, garlic, and red bell pepper to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Mix in thawed corn, drained black beans, and sliced green onions with the beef mixture.
06 - Place 6 tortillas overlapping on the sheet pan, allowing edges to hang over. Place 1 tortilla in the center to cover gaps.
07 - Evenly spread beef and vegetable mixture over tortillas. Sprinkle cheddar and Monterey Jack cheeses on top.
08 - Fold overhanging tortilla edges toward center to cover filling. Use final tortilla in center if needed to seal.
09 - Brush top with olive oil or lightly spray with cooking spray.
10 - Place another sheet pan on top to weigh down and bake for 15 minutes. Remove top pan and bake an additional 5 minutes until golden and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
