# 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 oz taco seasoning packet
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 can (15 oz) black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10 inch)
13 - 2 tbsp olive oil
14 - Cooking spray
→ Optional Serving
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan (approximately 18x13 inches) with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat if necessary.
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 the mixture thickens. Remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions to the skillet. Mix thoroughly to combine.
06 - Place six tortillas overlapping around the edges of the prepared sheet pan so that half the tortilla hangs over the edge and the centers overlap, covering the entire base. Position one tortilla in the center to fill any gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging edges of the tortillas toward the center, covering the filling. Place the final tortilla in the center if necessary to seal the edges.
09 - Brush the top surface with olive oil or spray lightly with cooking spray to encourage crisping.
10 - Place a second sheet pan on top of the assembled tortillas to weigh them down. Bake for 15 minutes. Then remove the top pan and bake an additional 5 minutes until golden and crisp.
11 - Allow to cool for 5 minutes before cutting into squares. Serve optionally with salsa, sour cream, chopped cilantro, and lime wedges.
