1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking or casserole dish.

2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned.

3. Stir in the diced onion and red bell pepper. Cook for 4–5 minutes, until the vegetables soften and the beef is fully cooked.

4. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

5. Sprinkle in the taco seasoning, ground cumin, chili powder, and smoked paprika. Stir well so the beef and vegetables are evenly coated in the spices.

6. Pour in the diced tomatoes with green chiles, including their juices, then add the black beans, frozen corn, and frozen peas. Stir and let the mixture simmer for 3–4 minutes to warm through.

7. Reduce the heat to low and fold in the cooked rice and salsa until everything is evenly combined and looks thick but saucy. Taste and adjust seasoning with salt, pepper, or extra taco seasoning if desired.

8. Transfer the beef and rice mixture to the prepared baking dish, smoothing it into an even layer.

9. In a bowl, combine the shredded cheddar and Monterey Jack cheeses, then sprinkle them evenly over the top of the casserole.

10. Bake for 18–22 minutes, or until the cheese is melted, bubbly, and just beginning to turn golden around the edges.

11. Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly.

12. Top with chopped fresh cilantro, diced avocado, and dollops of sour cream just before serving. Scoop into bowls or onto plates and enjoy.