5 (10 inch) flour tortillas
1 (1 ounce) package taco seasoning mix
1 small onion, sliced into 1/3 inch slices
2 tablespoons pepperjack cheese
1/2 cup shredded lettuce
1 (2 ounce) can sliced ripe olives, drained
1 (1 ounce) package cream-style corn tortilla mix
1 small tomato filling, diced
Place half of the whole onion into the center of each tortilla and roll the other 1/3 inch up. Spoon the stuffing underneath. Secure with toothpicks. Roll up tightly if you like and cut your favorite toppings into a large square pan.
Heat the mustard in a medium skillet over medium heat. When it's hot, pour in the oil and stir-fry until it becomes a fizz (bravery). Remove from heat and stir in the taco seasoning mix. Return the skillet to low heat.
Place 3 of the tortillas on the baking sheet. Roll the other one into a circle about 1 inch thick. Cover with lettuce and roll the other one out. Top with cream cheese and tomato paste.
Carefully fold the edges of the trays into the center of the tortillas; secure with toothpicks. Arrange taco mixture inside each sunny side up 1-up prior to setting out of foil.
Heat the remaining 1/3 cup tomato filling in a small saucepan and place on top of the sandwich covered with foil. Pour half of the tomato mixture over the tortillas and roll the remaining 1 inch into a long cylinder shape. Place the bean mixture over rolled taco mixture. Repeat layers until all ingredients are used up.
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