Mexican Haystacks

Many of you may have tried Hawaiian Haystacks, but here's a Mexican version. I tried this dish for the first time yesterday, and I can tell already that it's going to be a favorite that I will make again and again. This recipe would be great for a family or even a large group. I think it would appeal to both adults and children. And like many recipes on this blog, it's very easy to make. You can find the original recipe here. Give it a try!

1 pound ground beef or ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 cup all-purpose flour
2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
8-ounce can tomato sauce
15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels (no need to thaw)
Lime wedges, for serving (optional)
Hot, cooked rice or quinoa for serving
Taco toppings of your choice: lettuce, sour cream, cheese, salsa, olives, diced tomatoes, green onions, Fritoes, avocado, etc

In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more. Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
Serve the sauce over rice (or quinoa) with lime wedges and taco toppings.