Brown 1½ pounds ground beef in a large skillet over medium-high heat. Drain if there’s too much grease. Add both taco seasoning packets and cook as the package says.

Add salsa, black beans, corn, and half of the cheddar cheese. Stir and cook a couple of minutes.

Pour in beef broth and instant rice. Mix it all together.

Put a lid on the skillet. Cook over medium-low for 5–7 minutes. The rice should soak up the broth and turn tender.

Sprinkle the rest of the cheese on top. Let it melt.

Serve warm. Add sour cream, avocado, jalapeños, or cilantro if you like.