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
of your choice.