Crispy baked tortillas layered with cheese, seasoned meat, and vegetables, ideal for quick meals or shared plates.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef or chicken, or drained canned black beans for vegetarian option
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 (10-inch diameter)
15 - 3 cups shredded cheddar or Mexican blend cheese
16 - 2 tbsp melted butter or neutral oil for brushing
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a large rimmed sheet pan (17x12 inches) with nonstick spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat, breaking it apart with a spoon, and cook until browned and nearly done, about 5 minutes.
03 - Add diced onion, bell pepper, corn, and jalapeño to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in minced garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 1 additional minute. Remove from heat. If using beans instead of meat, add them now and warm through.
05 - Place 6 tortillas overlapping around the edges of the sheet pan, allowing half of each to hang over the sides. Place one tortilla in the center to cover the middle.
06 - Spread the meat and vegetable mixture evenly over the arranged tortillas. Sprinkle shredded cheese over the filling.
07 - Place one more tortilla over the center. Fold the overhanging tortillas inward to fully enclose the filling.
08 - Lightly brush the top with melted butter or oil. Place a second sheet pan on top and press gently to compress.
09 - Bake in the preheated oven for 15 minutes. Remove the top pan and continue baking another 5 minutes until golden and crisp.
10 - Allow to rest for 5 minutes before slicing into squares. Serve with optional sour cream, salsa, guacamole, or chopped cilantro.
