Step 1

In a skillet, cook the ground beef over medium heat, breaking up the meat with a spoon as it cooks, until browned and the grease has evaporated, about 15 minutes.

Step 2

Add the chili powder, cumin, oregano, garlic powder, salt, and pepper and stir to combine. Cook for 5 minutes.

Step 3

While the beef is cooking, cook the rice according to the package instructions. Add the butter and salt to the cooked rice and stir to melt the butter. Stir in the lime juice and cilantro. Keep warm until ready to serve.

Step 4

In a small bowl, stir together the corn, bell pepper, jalapeno, onion, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve (this salsa is best served chilled).

Step 5

In a small saucepan, combine the black beans (and the liquid from the can), salt, and cumin and cook over medium heat for 5 to 10 minutes, until warmed through. Keep warm until ready to serve.

Step 6

Divide the rice, black beans, and corn salsa among 5 bowls. Top as you like with guacamole, pico de gallo, cheese, and lettuce, garnish with the cilantro, and serve with the lime wedges alongside for squeezing over the top.

Step 7

Serve and enjoy!