Preheat the oven to 425°F.

Heat the oil in a skillet and cook the onion and bell peppers in there for 5 minutes or until tender.

Remove to a plate.

Now add the ground beef to the skillet and cook for about 5 minutes or until all browned.

Drain the excess fat and stir in the chili powder, paprika, cumin, and some salt and black pepper.

Put 6 tortillas on a baking sheet, letting the outsides hang over the sheet.

Put another in the middle and top with the beef mixture, peppers and onions, cheese, and green onions.

Put another tortilla on top of the fillings in the middle and fold the tortillas over it so you end up with the filling enclosed with tortillas.

Put another baking sheet on top to hold the tortillas in place and bake for 20 minutes or until they’re starting to crisp up.

Remove the baking sheet you put on top and cook for another 15 minutes or until golden and crisp.

Cut into squares and serve hot with pico de gallo, salsa, sour cream, or whatever else you like.