Green Chile Beef Tacos with Black Beans

1 1/2 pounds of lean ground beef

1 medium of onion chopped

2 garlic cloves minced

1 teaspoon of kosher salt

2 teaspoons of dried oregano

1 tablespoon of chili powder

1 tablespoon of ground cumin

1 teaspoon of coriander

1 teaspoon of cornstarch

1 4-ounce cans of green chilies

1 cup of black beens

1 cup of frozen corn thawed

16 crispy taco shells

lettuce for topping

cheese for topping

tomatoes for topping

sour cream for topping

avocado for topping

cilantro for topping

1. In a large Circulon 12" skillet over medium-high heat cook ground beef, onions and garlic until beef is cooked through, breaking up into small pieces with a spatula, about 10 minutes.
2. In a small bowl stir together the oregano, chili powder, cumin, coriander and cornstarch. Add to the beef and stir to coat. Add the green chiles and cover the pan to cook about 2 minutes until any juices have thickened. Stir in black beans and corn.
3. Serve in taco shells with lettuce, cheese, tomatoes, sour cream, avocado, cilantro and pickled onions if desired. Meat mixture can be made ahead and/or stored in the fridge for up to 5 days.