Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper, cooking for 3-4 minutes until softened and fragrant. This creates the aromatic base for all your bowl flavors.

Add ground beef to the skillet, breaking it into small pieces as it cooks. Cook for 5-6 minutes until the beef is completely browned with no pink remaining. Drain excess fat if needed before proceeding to the seasoning step.

Sprinkle cumin, chili powder, garlic powder, salt, and black pepper over the cooked beef. Stir everything together thoroughly for 1-2 minutes until the spices coat all the meat evenly. The aroma should fill your kitchen with incredible Mexican-inspired scents.

Add black beans and corn to the beef mixture, stirring gently to combine everything. Pour in the salsa and heat through for 2-3 minutes until warmed completely. This burrito rice bowl filling is now ready for assembly over your cooked rice.

Divide cooked rice evenly among four bowls as your base layer. Top each bowl with equal portions of the beef and bean mixture. Sprinkle shredded cheddar cheese over the top while the filling is still warm so it melts slightly.

Garnish each weeknight rice bowl with fresh cilantro and lime wedges on the side. Serve immediately while everything is hot, allowing family members to squeeze lime juice according to their preference. Connor always squeezes an extra lime wedge because he loves the bright citrus kick!