7 medium whole wheat or flour tortillas (about 6 to 7-inch diameter)
1 cup shredded reduced fat Mexican Cheese blend
1 cup coarsely chopped ripe mango
1 cup coarsely chopped cataloupe
1/4 teaspoon crushed red pepper
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 -10 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Remove drippings. Stir in salsa, beans and cumin. Cook 3 - 5 minutes or until heated through and most of liquid has evaporated. Remove from heat.
Heat over to 350 degrees. Spray baking sheet with nonstick cooking spray. Place 2 tortillas in single layer on pan. Spoon generous 1/2 cup beef mixture on each tortilla; sprinkle each with 2 tablespoons cheese. Repeat layering of tortillas, beef mixture and cheese twice. Sprinkle remaining cheese over tops of tortilla towers. Cut 8 small stars from remaining tortilla with cookie cutter, arrange on towers. Bake in 350 degree oven 12 - 15 minutes or until heated through and cheese melts.
Meanwhile, combine salsa ingredients in small bowl. Set aside.
Cut each tortilla into 4 wedges. Garnish with cilantro, if desired. Serve with fruit salsa.