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Arrange an oven rack about 6 inches from the heat source and preheat the broiler.
On the stovetop, heat a large, deep-sided, oven-proof skillet over medium-high heat.
Add the beef and cook, stirring often to break up the meat into crumbles, until it’s browned and no longer pink, about 5 minutes.
Pour off and discard any fat.
Stir in the tomatoes and their juices, water, green chiles, and taco seasoning and bring to a simmer over medium heat.
Simmer, uncovered, stirring occasionally, until the sauce has cooked down and thickened slightly, about 10 minutes.
Stir in the rice and black beans and cook until warmed through, about 1 minute.
Season to taste with salt and pepper.
Remove the pan from the heat, cover the top evenly with the shredded cheese, and broil until golden brown, 3 to 4 minutes.
Serve with toppings as desired.