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Ingredients

• 4 pieces Flour Tortilla (8‑inch soft flour tortillas)
• 250 g Ground Beef (80% lean, fresh)
• 2 Tbsp Taco Seasoning (store‑bought blend)
• 1/4 cup Salsa (mild, jarred)
• 1/2 cup Shredded Cheddar Cheese (sharp cheddar, grated)
• 1/4 cup Shredded Mozzarella Cheese (low‑moisture mozzarella, grated)
• 1/2 cup Lettuce (shredded iceberg or romaine)
• 1/4 cup Corn Kernels (cooked, drained (canned or frozen))
• 1 medium Tomato (sliced)
• 2 Tbsp Butter (softened, for grilling)

Instructions

1. Prepare Fresh Toppings

   Wash and shred the lettuce, slice the tomato, and drain the corn kernels. Set aside in a small bowl.

   Time: PT5M

2. Cook Seasoned Ground Beef

   Heat the skillet over medium‑high heat. Add the ground beef, break it up with the spatula, sprinkle the taco seasoning, and cook until browned and fully cooked, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

3. Assemble the Tortilla

   Lay a tortilla flat on a clean surface. Spread a thin layer of softened butter on one side. On the un‑buttered side, layer a quarter of the cooked beef, a drizzle of salsa, a sprinkle of cheddar and mozzarella, then add lettuce, corn, and tomato slices.

   Time: PT3M

4. Grill the Sandwich

   Wipe the skillet clean, return to medium heat, and place the assembled tortilla buttered side down. Grill for 2 minutes until golden brown, then flip and grill the other side for another 2 minutes, pressing gently with the spatula to help the cheese melt.

   Time: PT4M

   Temperature: Medium (≈350°F)

5. Serve

   Remove the sandwich from the skillet, cut diagonally, and serve immediately while hot and crispy.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

38 g

Fat

22 g

Fiber

4 g