Mexican Hash?

I don't think this is really Mexican and I don't think it's hash.  I don't really know what to call it.  I do know my mom used to make a simpler version of this for us on weeknights growing up.  Every time I want to feel like a kid again I make this old family favorite.

Ingredients:

1 pound lean ground beef or turkey

1 medium onion, chopped

3 cloves garlic, minced

2 ears corn, kernels removed

2 chipolte peppers, minced

2 baking potatoes, peeled and diced 1/2 in

1 can crushed tomatoes

2 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon Mexican oregano

Salt and pepper to taste

In a medium sauce pan, cover potatoes with water and bring to a boil.  Cook until fork tender, about 20 minutes.  Drain and return to pot.  Meanwhile, heat 2 tablespoons olive oil in a large dutch oven and brown meat, onion, and corn.  Add garlic and chiplote peppers and cook 1 min more.

Add chili powder, cumin, oregano, salt, pepper and crushed tomatoes.  Stir to combine.  Next fold in the potatoes being careful not to mash them too much.  Reduce heat to low and simmer 10 to 15 minutes, until heated through.