Heat your large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the beef is fully browned, about 6-8 minutes. Drain off any excess fat.

Reduce the heat to medium. Add the diced onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until the onions are translucent and the peppers have started to soften, about 5 minutes.

Add the minced garlic, taco seasoning, cumin, and chili powder to the beef mixture. Cook for 1 minute, stirring constantly. You should hear the spices sizzle and release a wonderful, pungent aroma.

Stir in the tomato paste. Cook for 2 minutes, until the paste deepens in color. Then, add the can of Rotel (undrained). Bring the mixture to a low simmer.

Add the uncooked white rice to the skillet and stir to coat all the grains with the spice and beef mixture. Pour in the warmed beef broth. Bring the mixture to a boil.

Once boiling, immediately reduce the heat to very low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.

Once the rice is cooked, stir in the drained black beans and corn. Cover the skillet again and let it stand for 5 minutes off the heat, allowing the residual heat to warm the beans and corn through.

Remove the lid and sprinkle the shredded cheese evenly over the top. Place the lid back on until the cheese is melted and gooey.

Garnish generously with fresh cilantro and serve immediately with a squeeze of fresh lime juice.