Start by heating a large skillet over medium heat. Add your ground beef (or chicken) and cook until browned, breaking it apart as it cooks. You’ll want to make sure it’s fully cooked and no longer pink. Once it’s done, drain any excess fat, then set the meat aside.

In the same skillet, add a tablespoon of olive oil and toss in the chopped onions and bell peppers. Sauté them for about 3–4 minutes until they’re soft and fragrant. The peppers and onions will add a nice depth of flavor to the casserole, so don’t rush this step!

Now, it’s time to add the rice! Stir it into the skillet with the onions and peppers, and cook it for a minute or two to give it a slight toast. Then, sprinkle in the taco seasoning, and stir everything together so the rice is well-coated with those delicious spices. Add salt and pepper to taste, and give it another quick stir.

Next, pour in the diced tomatoes, black beans, and chicken broth. Stir everything together and bring it to a simmer. Reduce the heat to low and let it simmer for about 15 minutes, or until the rice has absorbed most of the liquid and is tender.

Once your rice mixture is cooked, it’s time to layer it into a casserole dish. Spread the cooked rice mixture evenly in the dish, then top it with shredded cheese. You can use as much or as little cheese as you like, but I personally love a good layer of cheese that melts beautifully on top.

Pop the casserole into a preheated oven at 350°F for about 15 minutes, or until the cheese is melted and bubbly. Once it’s done, remove it from the oven and let it sit for a few minutes before serving.