Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the ground beef and diced onion, then cook for 5–7 minutes, breaking up the beef until browned and the onion is softened. Drain excess fat if necessary.

Stir in the minced garlic and taco seasoning. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant and the seasoning coats the beef.

Add the uncooked rice, undrained diced tomatoes, and broth. Stir well, scraping up any flavorful browned bits from the bottom of the skillet, and bring the mixture to a boil.

Reduce the heat to low and cover the skillet. Simmer for 18–22 minutes, stirring once or twice to prevent sticking, until the rice is tender. Add a small amount of broth if the pan becomes dry before the rice is cooked.

Stir in the drained black beans and corn. Cook uncovered for 2–3 minutes, until both additions are heated through.

Sprinkle the shredded cheese evenly over the skillet. Cover for 1–2 minutes, until the cheese melts, then let the dish rest for 5 minutes before serving with desired toppings.