Mexican Stew

1 ½ lbs of ground beef
2 tbsp. olive oil
2 tins of diced tomatoes
1 tin of corn
1 tin of black beans, rinsed and washed
2 zucchini
1 red onion
3 peppers
3 cloves of garlic
½ lb mushrooms
1 packet of taco seasoning
2 tbsp. chili powder
1 tbsp. cumin
1 cup of beer (or water)

Method
Cook the ground the beef with the garlic until no longer pink.  When it is cooked, drain the fat into a bowl (do not pour it down the sink) and set aside the cooked ground beef in a bowl.  In the same pan you used to cook the beef, put the olive oil and let it heat up for a minute or so.  Then add the diced onion, peppers, and zucchini; sauté for about five minutes over a medium high heat until softened.  Add the mushrooms and cook for another minute or so.  Once all the vegetables are softened then add the tin of beans which you have rinsed and washed, tomatoes, corn, seasoning and one cup of beer.  The add the ground beef back into the pot   Bring to a boil and let simmer until flavours come together and thicken slightly (about 15 minutes).  Serve with sour cream, cheese, cilantro and salsa sauce as garnishes.  The dish can be served over rice.