2   T olive or vegetable oil

1    lb 90% lean ground beef

1    small onion, finely chopped

2   cloves garlic, minced

1   T cumin

2   T chili powder

 1/4 tsp cayenne pepper

Salt and pepper to taste

2   tsp ground coriander

1/2 tsp dried oregano

1/2   cup chicken broth or water

1   small can tomato sauce

2 cups frozen corn

1 can black beans or kidney beans, drained and rinsed

1  can diced tomatoes

1/2 cup sour cream, optional

1  cup shredded cheese of your choice, optional



Heat oil in large skillet.  Add onion and cook until tender.  Add seasonings.  Stir and cook about 2 minutes.  Add beef and garlic. Ccook until  beef is no longer pink.  Add tomatoes, tomato sauce, chicken broth, corn, and beans.   Simmer until liquid reduces and thickens.   Remove from heat and stir in sour cream and cheese if desired. 



Serve with tortilla chips, or use as the filling for tacos or taco salad.



To use as a dip, keep it warm in a slow cooker set at "keep warm"



To simplify, substitute a package of taco seasoning for spices.  It won't taste as good though.