Heat the skillet over medium heat and add olive oil. Toss in the onion and sauté until it’s soft and a little translucent.

Add the ground beef. Break it up with a spatula and cook until browned, 5–7 minutes. Drain excess fat if needed.

Stir in garlic and cook for about 30 seconds until fragrant. Don’t burn it—garlic is drama enough on its own.

Sprinkle in the taco seasoning. Stir to coat the beef evenly.

Pour in water or broth and add the diced tomatoes with their juices. Simmer 3–4 minutes to let the flavors mingle.

Fold in the corn. Let everything heat through for another 2–3 minutes.

Sprinkle cheese on top and cover briefly until melted. Serve with warm tortillas and your favorite toppings.