Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Step 2: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes or until the vegetables are softened.

Step 3: Add the minced garlic and cook for another 1-2 minutes, stirring continuously to prevent burning.

Step 4: Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking the beef apart with a spatula, until browned and fully cooked (about 6-8 minutes). Drain any excess grease from the skillet.

Step 5: Reduce the heat to medium, and stir in the tomato paste, ground cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes, allowing the spices to bloom and coat the beef.

Step 6: Add the diced tomatoes with green chilies, black beans, corn, and beef broth to the skillet. Stir to combine, then bring the mixture to a boil.

Step 7: Stir in the rice, making sure it is evenly distributed throughout the liquid. Once boiling, cover the skillet with a lid and reduce the heat to low. Simmer for about 15-18 minutes, or until the rice is cooked and has absorbed most of the liquid. Remove from heat and let stand, covered, for 5 minutes.

Step 8: Transfer the beef and rice mixture to the prepared baking dish. Spread it out evenly, then sprinkle shredded cheddar cheese over the top.

Step 9: Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven.

Step 10: While the casserole is baking, prepare the fresh salsa. In a medium mixing bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.

Step 11: Once the casserole is done, garnish with crumbled queso fresco and chopped cilantro.