Add the rice, chicken broth (amount according to your rice cooker for 1 ½ cups rice), garlic powder, ground cumin, onion powder, and cayenne pepper to your rice cooker. Once rice is cooked, stir in butter to melt, lime juice, cilantro, and season with salt and pepper to taste. *See notes for skillet directions.

Preheat oven to 350 degrees F. Spray the inside of 4 oven safe bowls with cooking spray and place on a large baking sheet.

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Once hot, add one tortilla and flip to coat each side in the oil. Next, pan-fry the tortilla for 30-45 seconds per side, until it bubbles and becomes golden brown.

Use tongs to transfer the tortilla to one of the bowls and push it snuggly into the bottom to fit the bowl (try not to burst any bubbles while doing so). Repeat with the remaining tortillas.

Bake at 350 degrees F for 12-15 minutes or until crispy. Allow to cool before filling.

Heat ½ tablespoon vegetable oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes. Reduce heat to medium, add beans and warm through. Seasons with salt and pepper to taste. Transfer to a bowl.

Heat the now empty skillet over medium heat. Add beef and onions and cook while breaking up beef. When almost browned, add all seasonings and garlic and continue to cook until beef is completely cooked through. Drain off any excess grease (if there is any). Add salsa and green chilies. Stir over medium-low heat until warmed through. Season with cayenne pepper and additional salt to taste.

Evenly divide rice between 4 bowls followed by taco meat, beans, corn and your favorite topping such as shredded cheese, lettuce sour cream, guacamole, pico de gallo, fresh lime, fresh cilantro, and crushed tortilla chips.