In a large skillet over medium heat, brown the ground beef with the diced onion and bell pepper until the meat is no longer pink and veggies are softened. Drain excess grease, if needed.
Stir in taco seasoning and the rice and let it cook for 1 minute to bloom the spices.
Add Rotel (with juices), chicken stock, and black beans. Stir well to combine.
Cover the skillet and simmer over low heat for 7 minutes, or until rice is tender and most liquid is absorbed.
Sprinkle cheese evenly over the top. Cover again for 2–3 minutes until melted.
Serve it up: Top with sour cream, cilantro, or crushed tortilla chips if you’d like.
