Preheat oven to 400 degrees.

Grease 9" springfoam pan with butter or line with foil and spray cooking spray

Heat oil in large skillet over medium-high heat. Fry tortillas, one at a time, until crisp and brown on both sides. Drain on paper towels and set aside to cool.

Drain oil except for 1 teaspoon of oil. Brown beef in pan. Place beef in bowl, and set aside.

In pan with remaining 1 tablespoon oil, saute onion, garlic, and bell pepper until soften. Aprox. 5 minutes.

Stir in tomatoes, tomato paste, taco seasoning, and beef in pan. Simmer 5 minutes, or until most liquid evaporates.

Add corn and spinach and toss until spinach wilts. Add salt and pepper to taste.

Place 1 tortilla in cake pan and spread 1/6 meat mixture evenly on tortilla. Sprinkle 1/6 cheese on top. Top with next tortilla. Repeat with remaining tortillas. Finish with layer of filling on top, sprinkle remaining cheese.

Bake uncovered for aprox. 20 minutes or until lightly browned on top. Rest for 5 minutes before removing from pan.

Use knife to cut into wedges and spatula or pie server to place on plate. Garnish with cilantro. Serve hot with sour cream, salsa, and/or guacamole.

Store leftovers in refrigerator. Reheat in oven at 350 degrees until warmed through.