# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef or chicken (alternatively 1 can drained black beans for vegetarian)
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, diced
05 - 1 cup corn kernels (fresh, canned, or frozen)
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped (optional)
→ Spices
08 - 1 ½ tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp chili powder
11 - ½ tsp dried oregano
12 - 1 tsp salt
13 - ½ tsp black pepper
→ Other
14 - 12 large flour tortillas (approx. 10-inch diameter)
15 - 3 cups shredded cheddar or Mexican blend cheese
16 - 2 tbsp melted butter or neutral oil (for brushing)
17 - Optional toppings: sour cream, salsa, guacamole, chopped cilantro
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a large rimmed sheet pan (approximately 17x12 inches) using nonstick spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking it apart with a spoon, until browned and nearly cooked through, about 5 minutes.
03 - Add diced onion, red bell pepper, corn kernels, and jalapeño to the skillet. Sauté for 3 to 4 minutes until vegetables soften.
04 - Stir in minced garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for an additional minute, then remove from heat. If using beans, add them now and warm through gently.
05 - Place 6 tortillas overlapping around the edges of the prepared sheet pan so half of each hangs over the side, then place 1 tortilla in the center covering the middle.
06 - Spread the meat and vegetable mixture evenly over the tortillas. Sprinkle the shredded cheese uniformly on top of the filling.
07 - Place 1 additional tortilla in the center, then fold the overhanging tortillas over the filling to completely enclose it.
08 - Brush the top layer with melted butter or neutral oil. Place a second sheet pan on top and gently press down to compact.
09 - Bake for 15 minutes. Remove the top pan carefully and continue baking for an additional 5 minutes until the tortillas are golden brown and crisp.
10 - Allow the assembled dish to rest for 5 minutes. Slice into squares and serve with optional toppings such as sour cream, salsa, guacamole, or chopped cilantro.
