1. Cook your rice: Cook 1 cup rice per bowl according to package directions (stovetop or rice cooker). Keep it hot and fluffy. Tip: Rinse white rice until water runs clear; add a squeeze of lime and a pinch of salt after cooking for extra flavor.

2. Brown & season the beef: Heat a large skillet over medium-high. Add 1 lb ground beef, breaking it up; cook until browned, 5–7 minutes. Drain excess fat. Return to heat, sprinkle in taco seasoning and 1/2 cup water. Stir and simmer 3–5 minutes until saucy and glossy. If dry, add 1–2 tbsp water.

3. Prep the toppings: Rinse & drain black beans. Drain or thaw corn. Chop cilantro. Tip: Warm beans and corn briefly (30–60 seconds in the microwave) so they don’t cool the bowl.

4. Assemble the burrito bowl: Spoon hot rice into each bowl. Add 1/2 cup seasoned beef, 1/4 cup black beans, and 1/4 cup corn in neat sections. Sprinkle 1/4 cup shredded cheddar to melt. Finish with 2 tbsp salsa and 1 tbsp cilantro. Optional: lime wedge for garnish.