Begin by heating a large oven-safe skillet over medium heat and spray it lightly with cooking oil. Add the lean ground beef and diced onions, cooking for about 8–10 minutes, or until the beef is browned and the onions are soft and translucent.

Once the beef is fully cooked, sprinkle in your taco seasoning and pour in the salsa, mixing thoroughly to coat the meat. Cook for an additional 2–3 minutes.

Stir in the drained black beans, undrained corn, and undrained diced tomatoes with green chiles, allowing everything to simmer for 5–6 minutes.

Fold in the ready rice gently. Once the rice is evenly mixed, sprinkle shredded Colby Jack cheese generously over the top.

Transfer the skillet to the oven and set it to broil on high for about 1 minute, or until the cheese is bubbly and golden brown.

Remove the skillet from the oven carefully. Optionally, garnish with fresh cilantro, slices of avocado, and a dollop of sour cream.