In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add 1 pound of ground beef or turkey. Cook for 5-7 minutes, breaking it apart with a spatula until browned.

In the same skillet, add the diced onion and sliced jalapeños. Sauté over medium heat for about 3-4 minutes until the onion is translucent. Add minced garlic and cook for an additional 1 minute.

Return the cooked meat to the skillet. Stir in 2 packets of taco seasoning, 1 can of enchilada sauce, 1 can of tomato sauce, 1 tablespoon of Worcestershire sauce, and ½ cup of beef broth. Mix thoroughly.

Reduce the heat to low and let the mixture simmer uncovered for 10 minutes, stirring occasionally until thickened.

If desired, fold in 1 can of drained black beans and 1 cup of frozen corn into the mixture. Continue to simmer for an additional 2-3 minutes.

While the filling simmers, preheat your oven broiler. Lightly butter the buns on the cut sides and toast under the broiler for about 1-2 minutes.

Spoon a generous portion of the warm Taco Sloppy Joes mixture onto the toasted buns. Top with your favorite garnishes and serve immediately.