Skillet Taco Pie

Ingredients

• 1 pound lean ground beef
• 2 (14 1/2 ounce) cans diced Ro*Tel tomatoes and green chilies
• 1 (11 ounce) can whole kernel corn
• 1 envelope taco seasoning
• 8 (5-inch) corn tortillas, each cut into 4 wedges
• 1 cup (4 ounces) shredded cheddar cheese

Instructions

1. Cook beef in skillet over medium high heat, breaking up clumps of meat, 3 minutes or until no longer pink.
2. Stir in tomatoes, corn and taco seasoning. Bring to a boil, reduce heat and simmer 3 minutes. Pour into bowl.
3. Wipe skillet clean; coat with nonstick spray.
4. Cover bottom with 1/3 of the tortilla wedges.
5. Top with 1 1/2 cups beef mixture, then sprinkle with 1/3 cup cheese.
6. Repeat layers twice.
7. Cover and cook over medium low heat for 10 minutes or until layers can be easily pierced with tip of a knife.
8. Cut into wedges with a plastic spatula.
9. Serve with your choice of toppings (salsa, sour cream, lettuce, tomato).