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Preheat the oven to 425°F. If using dried beans: cook in instant pot covered with plenty of water and any spices you desire on high pressure 25min (8min if soaked).
In a large oven-safe skillet, cook the beef or chicken, onion, bell pepper, and taco seasoning, breaking up the meat as it cooks. Cook 10 minutes until the beef is browned. Add the rice. Stir in the salsa, the beans, spinach, if using, and the corn. Add 2 cups of water. Bring to a boil.
Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
Remove from the heat. Sprinkle the cheese over the beef/rice. Bake for 10 minutes, until the cheese is melted.
Serve topped as desired with yogurt, avocado, cilantro, scallions, and lime. Enjoy!