Cook the rice. If you haven’t prepped rice, start it now. For extra flavor, stir in lime juice, lime zest, and chopped cilantro once it’s cooked.

Prep your toppings. Chop lettuce, dice tomatoes, slice jalapeños, and cube the avocado. Rinse and drain your beans and corn. Set everything aside.

Warm the pan. Heat a large skillet over medium-high heat and add a drizzle of oil. When it shimmers, add the diced onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds.

Brown the beef. Add ground beef to the skillet. Break it up with a spatula and cook until no pink remains and edges get a little crispy, about 6–8 minutes. If there’s a lot of fat, spoon off excess, but leave a bit for flavor.

Season boldly. Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few grinds of pepper. Stir in 1–2 tablespoons tomato paste and cook 1 minute to bloom the spices.

Simmer for sauciness. Pour in 1/2 cup broth (or water). Stir and let it simmer 2–3 minutes until slightly thickened and glossy. Taste and adjust salt, lime, or spice as needed.

Warm beans and corn. Stir beans and corn into the beef for 1–2 minutes, just to heat through. If you prefer them on the side, keep them separate.

Build the bowls. Add a base of rice and a handful of lettuce to each bowl. Spoon on the seasoned beef mixture. Top with tomatoes, avocado, cheese, cilantro, a squeeze of lime, and a dollop of sour cream or yogurt. Finish with salsa or hot sauce.

Serve immediately. Add any crunchy toppings like tortilla strips or radishes right before eating for the best texture.