📖 Instructions

1. Preheat your oven: First thing's first, get that oven nice and hot. Preheat it to 400°F (200°C). This ensures your ingredients cook evenly and get those lovely crispy edges.
2. Prepare your sheet pan: Line a large, rimmed baking sheet (the bigger, the better!) with parchment paper. This is key for easy cleanup! If you don't have parchment, foil will work too, just give it a light spray with cooking oil.
3. Season the beef: In a medium bowl, crumble your ground beef. Add the taco seasoning, salt, and pepper. Use your hands to mix it thoroughly, making sure every bit of beef gets coated in that yummy spice blend.
4. Chop the veggies: Next, chop your bell peppers and onion into roughly 1/2-inch pieces. You want them to be similar in size so they cook at the same rate. This is where the colors really start to pop!
5. Assemble the pan: Spread the seasoned ground beef in an even layer on one half of your prepared sheet pan. Don't crowd it too much, or it won't brown properly. On the other half, scatter your chopped bell peppers and onion. Drizzle the veggies with a tablespoon of olive oil and a pinch of salt and pepper. Give them a quick toss right on the pan with your hands.
6. Bake the filling: Slide the sheet pan into your preheated oven. Bake for 15-20 minutes. About halfway through, give the beef a stir and the veggies a flip to ensure even cooking. The beef should be fully cooked, and the vegetables tender-crisp.
7. Add corn and beans: Pull the sheet pan out of the oven. Carefully add the drained black beans and corn (no need to drain the corn if using frozen, it'll thaw right on the pan!). Stir them into the beef and veggie mixture. Return the pan to the oven for another 5-7 minutes to heat through and allow the flavors to meld.
8. Warm the tortillas: While the corn and beans are heating, you can warm your tortillas. You can do this by wrapping them in foil and placing them in the oven for the last 5 minutes, or quickly warming them in a dry skillet over medium heat for about 30 seconds per side until pliable.
9. Final touch: Remove the sheet pan from the oven. Sprinkle the shredded cheese evenly over the hot taco filling. Let it sit for a minute or two, right on the pan, allowing the residual heat to melt that glorious cheese. Mmm, gooey goodness!
10. Serve and enjoy: Scoop generous portions of the cheesy taco filling into your warm tortillas. Offer a variety of toppings like fresh cilantro, a squeeze of lime juice, sour cream, salsa, or avocado slices. Gather 'round and dig in! Remember, it's about enjoying the meal, not just cooking it.