Tamale skillet

I actually have to credit my sister for this recipe. She insisted that I try it because it's GF and she really likes it. I have done little adaptation to it, aside from changing the quantity of peppers and adding avocado when I serve it.

1 lb lean ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups salsa
3/4 cup frozen corn (you could also use fresh or canned, although I have an aversion to canned vegetables)
2 Tbsp water
6 corn tortillas (6 inches), halved and cut into 1/2 inch strips
3/4 cup shredded cheese (cheddar, cheddar jack, Mexican blend, pepper jack, etc.)
Sour cream
Fresh avocado (optional)

In a large skillet, cook beef and peppers over medium heat until meat is no longer pink. Drain. Stir in salsa, corn, and water, then bring to boil.

Stir in tortilla strips. Reduce heat; cover and simmer for 10-15 minutes, or until tortillas are softened.

Sprinkle with cheese, cover, and cook 2-3 minutes longer or until cheese is melted.

Serve with sour cream and fresh avocado.