Summer vegetable gratin

1 pound ground beef (beef or turkey)
19 oz. diced tomatoes
3 tablespoons taco seasoning (store bought or homemade, both work well)
1 bell bell pepper (chopped)
1 can corn (drained)
Black beans (optional; they make this pan VERY filling!)
1 1/2 cups mozzarella cheese (grated or Monterey Jack)
4 Grimm corn and wheat tortillas in half
Heat oven to 350° F.
Spray a deep 9 x 9 inch pan with cooking spray and set aside.

Cook ground beef in a large skillet, breaking it up with a spatula, until no longer pink (about 10 minutes).
Drain excess liquid and bring to a large bowl.

In the bowl, add the diced tomatoes, taco seasoning, bell bell pepper, corn and optional black beans. Mix until smooth.

Place the pan on the baking sheet – start by covering the tortilla base (arrange so that no holes remain).

Then add 1/3 of the bowl mixture. Sprinkle with 1/3 of the cheese.

Repeat for all the ingredients ending with cheese.

Cover pan and bake for 20 minutes. Uncover and bake another 10 minutes.

let pan for 5 to 10 minutes before serving.