Heat a Dutch oven over medium heat and add the beef. Cook until the outside is completely brown and no pink is showing, breaking up it into small crumbles as you work. Drain the leftover juices.

Sprinkle taco seasoning over the meat and mix well.
Deglaze the pot with stock and bring it to a boil.

Stir in the beans, corn, tomatoes, chiles, and other seasonings.

Reduce heat to low and simmer, uncovered, for 15 minutes or until heated through.

For even more developed flavor, cover and keep on low heat for 1-2 hours, adding water or stock if it dries out.

Remove from heat and serve with fixings like a dollop of sour cream and crunched-up tortilla chips. Enjoy!