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In a large Dutch oven or soup pot add a swish of oil over medium heat.
Add the ground meat and cook until browned and cooked through, 5-7 minutes.
Season the meat with salt, pepper and taco seasoning.
Add the beans, corn, diced tomatoes and enchilada sauce.
Add 1-2 cups water, depending on the consistency you’re going for.
Bring to a simmer for a few minutes while you assemble whatever toppings you enjoy.