In a large skillet over medium heat, cook ground beef, onions and garlic until beef is browned and onions are soft. Add beans, diced tomatoes, corn, green chilies, cumin, chili powder, crushed red pepper and hot pepper sauce. Cook until everything is thoroughly hot. Serve in flour or corn tortillas, taco boats or taco shells, over rice or as nacho topping.
Refrigerate leftovers in tightly covered container. Use within 3 to 4 days.
Recipe by at https://kimgaleaz.com/2022/02/around-the-clock-with-canned-tomatoes/