Cook your base. Prepare rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For extra flavor, stir in a squeeze of lime and a pinch of salt.

Heat the pan. Set a large skillet over medium-high heat and add olive oil. When it shimmers, add the diced onion and bell pepper. Cook 3–4 minutes until softened.

Brown the beef. Add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Spoon off excess fat if needed, leaving about a tablespoon for flavor.

Season well. Stir in taco seasoning and minced garlic. Cook 1 minute until fragrant. Add tomato paste and toss to coat the beef and veggies.

Add tomatoes and beans. Pour in drained fire-roasted tomatoes, black beans, and corn. Stir and let everything simmer 3–5 minutes so the flavors meld. Taste and adjust salt, pepper, and seasoning.

Prep the toppings. While the beef mixture simmers, slice avocado, chop cilantro, shred cheese, and slice jalapeño if using. Cut limes into wedges.

Assemble the bowls. Spoon your base into bowls. Top with a generous scoop of the taco beef mixture. Add cheese, avocado, a dollop of Greek yogurt or sour cream, cilantro, jalapeño, and a squeeze of lime.

Finish and serve. Sprinkle with a pinch of salt over the avocado, add extra hot sauce if you like, and serve warm.