Grilled Beef, Pepper and Cheese Tortillas

Juicy beef filling, the sweetness of bell pepper, corn and a generous layer of melted cheese inside golden tortillas under the broiler. This is a quick, hearty dinner made from simple ingredients, always fragrant and crisp.

Ingredients

• Ground beef — 14 oz | 400 g
• Flour or corn tortillas (8-9 in | 20–22 cm) — 4 pcs.
• Onion — 1 pc.
• Garlic — 2 cloves
• Bell pepper — 1 pc.
• Canned corn, drained — 5.3 oz | 150 g
• Firm cheese (cheddar, mozzarella, or a blend) — 7 oz | 200 g
• Fresh cilantro — 0.4 oz | 10 g
• Vegetable oil — 2 tbsp
• Salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Ground chili — 1/2 tsp (optional)

How to make

1. Finely dice the onion and garlic, cut the bell pepper into small cubes, grate the cheese and roughly chop the cilantro.
2. Heat a skillet over medium heat and add the oil. Sauté the onion for 3–4 minutes until soft, then add the garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef, season with salt, black pepper and chili. Break up the meat and cook for 6–7 minutes until done and lightly browned.
4. Add the corn and bell pepper. Cook for 2–3 minutes so the vegetables take on a little color but stay juicy. Remove from the heat and adjust the seasoning if needed.
5. Lay out the tortillas. Spoon the hot filling onto one half of each tortilla, then top with cilantro and some of the cheese.
6. Fold the tortillas in half and scatter the remaining cheese over the top.
7. Transfer to a baking sheet. Broil for 3–5 minutes until golden and the cheese is fully melted.
8. Let rest for 2 minutes, then slice and serve hot.

Nutritional value

Serving	1 tortilla
Calories	≈ 710 kcal
Protein	≈ 42 g
Fat	≈ 41 g
Carbohydrates	≈ 42 g
Fiber	≈ 5 g
Sugar	≈ 6 g
Sodium	≈ 950 mg

Tips and variations

• Heat: adjust the amount of ground chili or add a pinch of red pepper flakes.
• Cheese: a cheddar-mozzarella blend gives both flavor and the perfect stretch. You can also use gouda or suluguni.
• No broiler: toast the folded tortillas in a dry skillet for 2–3 minutes per side with a lid on.
• Add-ins: try adding beans, scallions or a little salsa inside before broiling.
• Meat swap: turkey or chicken mince works well; cook it the same way until fully done.

FAQ

Can I make the filling ahead of time?

Yes, the meat filling can be made a day in advance and kept in the refrigerator for up to 2 days. Reheat it in a skillet before assembling.

If I don’t have tortillas, what can I use instead?

Use thin lavash. Fold it into an envelope and toast it in a skillet or bake until golden.

How can I make the dish lighter?

Use turkey mince, reduce the cheese to 4–5 oz | 120–150 g and sauté the onion in a nonstick pan with 1 tsp of oil.