Heat two medium-large pans over medium heat. You will cook the taco meat in one and roast the corn in the other.
Combine the cumin, chili powder, garlic powder, oregano, and paprika; stir; and set aside.
If working with a square block of meat, cut the block in half to create two flat squares. Salt both sides of the meat squares liberally.
Cook meat in one of the pans for 2-3 minutes on one side, until browned, flip the square and cook for another 2-3 minutes, until browned.
While cooking the taco meat, add the ghee to the other pan. Once the ghee has melted, add the corn and two pinches of kosher salt and stir to combine.
Cook the corn for 8-10 minutes, until the kernels have caramelized and browned but not burned, only stirring every few minutes.
Break up the meat into small pieces and cook for another two minutes, until the meat is just cooked through then sprinkle the spice mix on the meat and cook for 1 more minute.
Add the chicken broth, stir, and continue to cook simmer over medium heat for 5-6 minutes, until most of the liquid has cooked away.
Spread the hot taco meat on the bottom of a 9x13 baking dish and cover with 1 cup of cheese.
Evenly distribute the caramelized corn over the cheese.
Add olives over the corn then top with another cup of cheese.
Position a rack in the middle of the oven and preheat your oven broiler on high. Broil these layers on the middle rack for 4-5 minutes, until the cheese has melted.
Once melted, remove the baking dish from the oven and spread the sour cream in an even layer on top of the melted layers.
Evenly distribute the chopped tomatoes on top of the sour cream layer. Top with the last ½ cup of cheese on top of the tomatoes.Garnish with cilantro to taste.
Switch the tomatoes with your favorite tomato based taco topping. Pico de gallo and salsa are both great choices for anyone who likes those options.Double the taco meat and caramelized corn and use half to serve up homemade tacos for dinner! Two meals in one!Make sure to let the sour cream come to room temperature and to stir it slightly with a fork so it spreads on the dip well. You don’t want to add a cold creamy mixture to a hot dip.Store in the refrigerator for up to five days in an airtight container or just cover the dish you baked it in with plastic wrap. Enjoy leftovers cold rather than trying to reheat with the sour cream and tomatoes on top.Serve with a spoon nearby so that people can spoon up some dip and enjoy it with chips on their own rather than everyone eating out of the same baking dish.
Ghee can be substituted with butter
Chicken broth can be substituted with chicken bone broth
Diced tomatoes can be substituted with pico de gallo, salsa, etc.