Dark Days Challenge/Taco potatoes and broccoli

Last night we had taco meat over baked potatoes and steamed broccoli. The ground beef, potatoes, garlic, onions, beef stock and broccoli were all local, so although the corn flour and most of the spices aren't, we think this qualifies as a 90% local meal. I wish I'd taken a photo, but we ate late and everyone was starving.

TACO TOPPING FOR BAKED POTATOES

• 1 1/2 t corn flour
  
• 4 1/2 t chili powder
• 1/2 t onion powder
• 1/2 t seasoned salt
• 1/2 t paprika
• 1/4 t cumin
• 1/4 t cayenne
  
• 1/4 c grated onion
• 1 garlic clove, pressed
  
• 1 pound ground beef
  
• 1 cup beef stock
  

1. In a small bowl, combine the corn flour, chili powder and spices.
   
2. Crumble the ground chuck into a large skillet over medium heat. Add onions and garlic. Cook, stirring, until browned.
   
3. Stir in contents of seasoning bowl and beef stock. Reduce heat to medium-low and simmer until most of the liquid has cooked away, about 20 minutes.

To serve, pour over split baked potatoes. If desired, top with sour cream or shredded cheddar.