Start by heating your large skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up with your wooden spoon. This should take about 5-7 minutes.
Once the beef is browned, add the chopped onion and diced green bell pepper to the skillet. Sauté for another 4-5 minutes until the veggies are softened.
Stir in the drained black beans and corn, mixing everything well. The colors will start to pop!
Pour in the ROTEL tomatoes with green chiles, beef broth, and taco seasoning. Stir to combine and bring the mixture to a gentle simmer.
Add the uncooked jasmine rice to the skillet, stirring it in thoroughly. Cover the skillet and reduce the heat to low. Let it simmer for about 20-25 minutes or until the rice is cooked through and has absorbed the liquid.
Once the rice is tender, remove the skillet from heat and sprinkle the shredded sharp cheddar cheese on top. Cover again for a few minutes to allow the cheese to melt.
Scoop the Easy Mexican Ground Beef and Rice into bowls and garnish with fresh cilantro, a dollop of sour cream, and a generous spoonful of pico de gallo. Squeeze fresh lime juice over the top for a zesty finish!
