If using store-bought cooked rice, skip to step 2. Otherwise, cook 1 cup uncooked rice according to package directions until tender, about 15 to 20 minutes depending on rice type.

Heat 2 tablespoons butter in a large skillet over medium-high heat. Add cooked rice and stir constantly for 2 to 3 minutes to coat evenly with butter.

Sprinkle 1 teaspoon salt and 1/2 teaspoon garlic powder over the rice and stir to distribute evenly.

Continue cooking without stirring for 4 to 5 minutes until the bottom of the rice develops a light golden crust.

While the rice is crisping, finely dice one small onion and mince 3 garlic cloves.

Heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add 1 pound ground beef and break it apart with a wooden spoon as it cooks, cooking for 5 to 6 minutes until no pink remains.

Add the diced onion and garlic to the browned beef and cook for 1 to 2 minutes, stirring constantly, until softened.

Add 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1/2 teaspoon oregano, and 1/4 teaspoon cayenne pepper. Stir constantly for 30 to 60 seconds to bloom the spices.

Stir in 2 tablespoons tomato paste and cook for another 30 seconds.

Pour in 3/4 cup beef broth and simmer on medium heat for 5 to 8 minutes, stirring occasionally, until the sauce thickens.

Add 1 teaspoon salt and 1/2 teaspoon black pepper to the meat mixture. Stir well and taste, adjusting seasoning as needed.

Warm 1 cup black beans in a small saucepan over low heat, stirring occasionally. Warm corn if using frozen.

Divide the crispy rice equally among four bowls, pressing down gently with the back of a spoon.

Spoon the warm seasoned meat over the rice, then add black beans, corn, shredded cheese, chopped lettuce, diced tomatoes, salsa, sour cream, cilantro, lime wedges, jalapeños, and red onion.

Serve immediately so components stay at the proper temperatures and textures remain crisp.