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Add 96/4 lean ground beef to a pan on 7/10 heat. Flatten with spatula and cook 3-4 minutes until crust forms. Flip and cook for 2-3 minutes.
Chop beef into small pieces while still slightly pink. Add corn, peppers, and onions. Cook until lightly browned.
Add taco seasoning, chili powder, cumin, pinch of salt, and Worcestershire sauce. Cook 30-60 seconds until the seasoning is toasted.
Add drained and rinsed black beans. Stir and let cook for about 1 minute.
Add beef bone broth, Rotel, tomato sauce and rinsed rice. Stir well and bring the entire skillet to a full boil.
Once boiling, cover with a lid and reduce heat to about 4/10. Cook for 15-20 minutes, stirring once halfway through, until the rice is mostly cooked.
Remove the lid, increase heat slightly, and cook uncovered for 3-5 minutes to allow excess liquid to evaporate and the rice to finish cooking. Stir occasionally.
Once the rice is tender and no excess liquid remains, turn off the heat. Add shredded cheese, cover again, and let it melt for 2-3 minutes.
Top with sliced jalapeños, light sour cream, low cal taco sauce, and fresh cilantro. Enjoy!