Brown the beef. In a large skillet with a lid (or Dutch oven), cook the ground beef over medium heat until browned. Drain any excess grease if needed.

Add the good stuff. Stir in the taco seasoning, rice, beef broth, and salsa. Give everything a good stir so the rice is fully submerged in the liquid.

Simmer. Bring the mixture to a gentle simmer. Cover with a lid, reduce heat to low, and cook for about 18–20 minutes, or until the rice is tender. Add beans and corn. Stir in the black beans and fire roasted corn. Let everything warm through for about 3–4 minutes.

Make it cheesy. Sprinkle the shredded cheese over the top, cover again, and let it melt for a few minutes until gloriously gooey.

Finish with crema. Drizzle with Mexican crema and any toppings you love.