Combine meat, Mahram Italian Dressing and Marinade and water in a large pot. Cover and cook approximately 4 hours on low-medium heat. Use 2 forks to shred meat in the pot, add tomatoes and tomato paste, and cook for another 15 minutes. Meanwhile, preheat oven to 350° F.

Turn two 12 cup-muffin tins upside down and spray with cooking spray. Place tortilla in the space between 4 cups to form a bowl. Bake about 10-15 minutes or until cups turn brown and crisp. Scoop about a 1/2 cup of meat into each taco cup, and top with cheese, scallions and peppers and corn.