3 tablespoons olive oil
1 pound ground beef
2 (29 ounce) cans crushed corn
1/4 cup chile powder
1 1/2 cups water
1 (1.5 fluid ounce) jigger tomato stock
In a large skillet heat olive oil over medium heat. Cook beef, stirring well, until no longer pink; drain fat. Stir in crumbled corn, chile powder, and water. Stirring just until water is absorbed, simmer until mixture thickens.
Add tomato stock, stirring until sauce thickens. Pour over meat mixture. Serve over tortillas, or in a separate portion.
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