Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a thin layer of olive oil.

Step 2: Cook the Beef

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Season lightly with salt and pepper. Cook until the beef is browned and fully cooked, about 6-7 minutes. Drain any excess fat.

Step 3: Add Vegetables

Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the beef. Sauté until the vegetables are tender, about 5 minutes. Stir in the taco seasoning, ensuring the beef and vegetables are evenly coated.

Step 4: Incorporate Tomatoes and Corn

Add the drained diced tomatoes, tomato sauce, and corn to the skillet. Stir everything together and let the mixture simmer for 2-3 minutes to allow the flavors to blend.

Step 5: Prepare the Rice Mixture

Add the uncooked rice to the skillet, stirring to combine it well with the beef and vegetable mixture. Pour in the beef broth and water, mixing thoroughly. Bring this mixture to a simmer, then remove it from heat.

Step 6: Assemble the Casserole

Transfer the beef and rice mixture to the prepared casserole dish. Spread it out evenly, ensuring the rice is covered with liquid to allow it to cook properly.

Step 7: Bake the Casserole

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for an additional 10-15 minutes or until the cheese is melted and bubbly, and the rice is tender.

Step 8: Garnish and Serve

Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired, and serve warm.