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Heat a skillet over medium heat and cook the diced onion and garlic until softened. Add the ground beef and cook until browned.
Add the chili powder, cumin, garlic powder, paprika, onion powder, oregano, salt, and pepper. Mix together, then add the tomato paste and combine.
Pour in the beef broth and let it simmer until the liquid cooks into the beef. Add the bell peppers and corn and mix everything together.
Dip each tortilla in water, then cut them in half.
In the center, layer mozzarella cheese, beef filling, and more mozzarella. Fold into a triangle.
Mix the melted butter with garlic and parsley. Brush some of the garlic butter on the bottom of a circular baking dish, place the pockets seam-side down, then brush more butter over the tops.
Bake at 400°F for 15–20 minutes or until golden. Then switch the oven to low broil and cook for an additional 2–3 minutes to crisp the tops.