Tamale Cheese Chili

1/2 lb. ground beef
1 Cup Frozen or Canned Corn
1 Cup Chunky Salsa
2 Cups water
1 (15.5 oz) can Dark Red Kidney Beans, drained, rinsed
3/4 tsp. sugar
1 1/2 tsp. cumin
4 tsp. chili powder
3 (6-inch) soft corn tortillas, cut in 1×1/2-inch pieces
1 oz (1/4 cup) shredded reduced-fat sharp Cheddar cheese

Heat large nonstick skillet over medium-high heat until hot. Add ground beef; cook until browned. Remove beef from skillet; drain on paper towels.
Wipe skillet dry with paper towels. Return beef to skillet; stir in corn, salsa, water, kidney beans, sugar, cumin and chili powder. Bring to a boil. Reduce heat to medium; simmer 5 minutes.
Stir tortilla pieces into chili; spoon into individual serving bowls. Sprinkle with cheese.