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mattlacasse
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Brown ground beef in a large skillet over medium-high heat.
Add diced onion, bell pepper, and jalapeño. Cook until softened.
Stir in minced garlic, taco seasoning, garlic powder, onion powder, salt, and pepper. Cook for 1 minute until fragrant.
Add uncooked white rice and beef broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
Stir in drained corn, drained and rinsed black beans, and Rotel diced tomatoes with green chilies.
Cook for another 5 minutes, stirring occasionally, until heated through.
While the skillet is cooking, prepare the Creamy Avocado Cilantro Sauce: In a blender or food processor, combine Greek yogurt, light mayo, lime juice, avocado, fresh cilantro, garlic powder, salt, and pepper. Blend until smooth. Add water as needed to reach desired consistency.
Divide the taco skillet into 4 large servings.
Top with shredded cheese, sliced avocado, fresh cilantro, and the Creamy Avocado Cilantro Sauce.