Break broccoli into bite-sized pieces using hands.

In one provided tray, combine broccoli, 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil and seasonings into broccoli and spread into an even layer. Cover tray with foil.

Bake covered in hot oven, 15 minutes.

While broccoli bakes, continue recipe.

In a mixing bowl, combine panko and 1/4 cup water. Rest, 1 minute.

After 1 minute, add ground beef, ricotta, 2/3 the taco seasoning (reserve remaining for vegetables), and 1/4 tsp. salt. Stir until thoroughly combined.

Form mixture into 12 evenly-sized meatballs and place in second provided tray.

After 15 minutes, carefully remove broccoli tray from oven. Stir in corn, remaining taco seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Tray will be hot! Use a utensil.

Bake both trays uncovered in hot oven until vegetables are tender and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, in a microwave-safe bowl, combine cream base and shredded cheese. Cover with a damp paper towel. Microwave covered until cheese is melted, 60-90 seconds.

Carefully remove from microwave. Stir until smooth. Set aside.

If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.

To serve, top vegetables with cotija and garnish meatballs with queso and tortilla strips. Bon appétit!