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

Cook beef in skillet over medium high heat, breaking up clumps of meat, 3 minutes or until no longer pink. Stir in tomatoes, corn and taco seasoning. Bring to a boil, reduce heat and simmer 3 minutes. Pour into bowl.

Wipe skillet clean; coat with nonstick spray. Cover bottom with 1/3 of the tortilla wedges. Top with 1 1/2 cups beef mixture, then sprinkle with 1/3 cup cheese. Repeat layers twice. Cover and cook over medium low heat for 10 minutes or until layers can be easily pierced with tip of a knife. Cut in wedges with a plastic spatula.

Serve with your choice of toppings (salsa, sour cream, lettuce, tomato).

Serves 6.