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Skillet Taco Pie


  • 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


  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).

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