Mexican Beef Bowl

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Add the ground beef and break it up with a wooden spoon. Cook for 6-8 minutes until the beef is browned and cooked through, breaking it into small pieces. Drain excess fat if needed. Season with taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the beef evenly with spices.

Add the drained black beans, corn kernels, and diced tomatoes to the skillet with the seasoned beef. Stir everything together and let it simmer for 5-7 minutes to allow the flavors to meld and the mixture to thicken slightly. Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed. The mixture should be flavorful and slightly saucy but not too wet. If it seems too dry, add a splash of water or beef broth. Remove from heat once the mixture is heated through and well combined.

Divide the cooked white rice evenly among 4 serving bowls, creating a base layer. Spoon the hot beef and bean mixture generously over the rice in each bowl. Top each bowl with shredded cheddar cheese while the mixture is still hot so it melts slightly. Add dollops of sour cream, sliced avocado, chopped cilantro, and finely diced red onion. Serve immediately with lime wedges on the side for squeezing over the top, and provide hot sauce for those who want extra heat. Each person can customize their bowl with their preferred amount of toppings.