Ingredients:

  • 1 lb lean ground beef (85% or 90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium bell pepper, diced
  • 2 tbsp taco seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 (6-inch) flour tortillas
  • 3 cups shredded cheese (Colby Jack or Monterey Jack blend)
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onions and bell peppers, sautéing for 3–5 minutes until onions are translucent and peppers have softened.
  2. Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink. Drain excess grease from the pan.
  3. Stir in taco seasoning, salt, and black pepper. Cook for another 2 minutes until fragrant, then remove the filling from the pan and set aside.
  4. Wipe the skillet clean and return to medium heat. Place one tortilla in the pan and sprinkle a thin layer of shredded cheese over the entire surface.
  5. Add a generous scoop of the beef mixture to one half of the tortilla, then top the beef with another layer of cheese.
  6. Fold the tortilla in half to create a half-moon shape. Brush the exterior with melted butter.
  7. Cook for 2–3 minutes per side until the tortilla is golden brown and the cheese is bubbling.