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Preheat your oven to 350 degrees.
In a cast iron skillet, brown your beef, using a spoon to break it into small pieces as it cooks. Season the beef with the taco seasoning and cumin. While this is cooking, heat 1 cup of the chicken broth in a pot until it is steaming and set aside.
As your meat browns, chop your tomatoes. Prep your cilantro by chopping it and your green onion by slicing it (the green and white parts) at the same time.
Once your meat has browned, drain it as needed. Add 1/2 cup of chicken broth (the part you didn't heat), tomatoes, and adobo sauce and stir. Reduce your heat to low, and prepare your masa dough.
In a bowl, mix together the masa flour, salt, and baking powder. Pour in your hot broth and mix. Add the lard and adobo sauce, then beat until fluffy. Your masa should hold together when squeeze but still be fairly wet. Add more chicken broth if needed and stir again.
Turn the heat off your meat filling and add the cilantro, green onion, and corn. Stir to combine, then add the masa. Scoop the masa onto your skillet in dollops. Using your fingers, carefully spread it out across the top and squeeze the gaps together carefully. It does not need to be perfect.
Cover with tin foil so the mixture steams and bake for twenty minutes at 350 degrees. After 20 minutes, remove the foil and continue baking uncovered for another 10 minutes, until the masa is cooked through.
Remove and let cool for a few minutes before serving so that it sets up. Serve with avocado or sour cream, as desired.