Heat 1 tablespoon of olive oil in a skillet over medium-low heat, add chopped onion and cook for a few minutes until translucent. Add minced garlic and cook for 1 minute or until fragrant. Turn up the heat to medium and add the ground beef and cook, stirring for about 5 minutes. Stir occasionally until all the meat is browned. Add spices (1 teaspoon of salt, freshly ground pepper, paprika and Italian seasoning) and scallions. Remove from heat and set aside. Test for seasoning adjustments.
In a small saucepan, whisk evaporated milk with cornstarch until combined. Add cheese and salt to the pan and the jalapeno. Over medium-low heat, stir ingredients until cheese is melted and sauce is thickened. Don’t let it stick to the bottom of the pan. Keep stirring with a wooden spoon until a smooth sauce has formed. Set aside.
Pre-heat oven 375F. Brush the bottom of a 9x13” pan with very little olive oil. Fill each tortilla with some of the egg/meat/cheese filling and fold the sides over, like a closed taco. Line them up in the pan. If the sides of the tortilla don’t stay down, don’t worry, once you pour some sauce over the tortillas it will be heavy and the sides will stay closed. Pour the remaining cheese sauce over the tortillas. Cover pan with foil and bake for 20 minutes. Remove foil, add remaining shredded cheese, and bake another 5-10 minutes to brown the top or place under a broiler for 2 minutes, until browned and goldenlicious.
Serve with Avocado Salsa if desired.