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panmuffin
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In a skillet, cook the diced onion, minced garlic, and ground beef over medium heat until the beef is browned.
Stir in the chili powder, cumin, garlic powder, paprika, onion powder, oregano, salt, and black pepper.
Add the tomato paste, beef broth, diced red and green bell peppers, and corn to the skillet, mixing everything together well.
Soak the tortillas in water briefly and then cut each one in half.
On each tortilla half, layer the beef filling and sprinkle mozzarella cheese on top.
Fold the tortillas over the filling and place them in a baking dish.
In a small bowl, combine the melted butter, minced garlic, and dried parsley, then brush this garlic butter mixture over the pockets.
Bake the pockets in the oven until they are golden brown and crispy.