Prepare the rice by cooking 1 cup of white rice in a medium saucepan with 2 cups of water over medium heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until fluffy. Fluff with a fork and stir in lime juice and salt.

While the rice cooks, heat a large skillet over medium-high heat. Add 1 pound of taco-seasoned ground beef, breaking it apart. Brown for 5-7 minutes until fully cooked. Drain excess fat, stir in ½ cup of water and your taco seasoning. Simmer for 3-5 minutes until the sauce thickens.

Prepare toppings by rinsing and draining 1 can of black beans. If using frozen corn, thaw it. Chop fresh cilantro and have your salsa or pico de gallo ready.

Assemble the bowls by spooning a serving of hot rice into each bowl as the base. Top with ½ cup of seasoned beef, ¼ cup of black beans, ¼ cup of corn, and sprinkle with ¼ cup of shredded cheddar cheese.

Finish with 2 tablespoons of salsa in each bowl and sprinkle with chopped cilantro. Serve with lime wedges if desired.