Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the Meat: In a large skillet, cook the ground beef, chopped onion, and garlic over medium-high heat until the meat is browned and fully cooked. Season with salt and pepper to taste. Drain off excess grease if needed.
Combine the Ingredients: Transfer the cooked beef and onions to the prepared baking dish. Add the corn, black beans, salsa (or diced tomatoes), rice, chicken broth, and 1 cup of shredded cheese. Stir until all ingredients are evenly mixed and well combined.
Cover and Bake: Cover the dish tightly with foil to trap in steam and moisture — this ensures the rice cooks evenly. Bake for about 35 minutes, or until the rice is tender and has absorbed most of the liquid.
Add More Cheese: Remove the foil and sprinkle the remaining 1 cup of cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 5–10 minutes, until the cheese is melted and bubbly.
Rest and Serve: Let the casserole sit for about 5 minutes before serving. This helps it firm up slightly for perfect scooping and serving.
