n a large pot or deep skillet over medium heat, cook the beef with the onion until browned and the onion is softened, then drain excess grease if needed.

Stir in the garlic and taco seasoning and cook for 1 minute until fragrant.

Add the beef broth, corn, beans, enchilada sauce, rice, salt, and pepper, then stir well to combine.

Bring to a simmer, then reduce heat to low, cover, and cook for 18-22 minutes until the rice is tender, and most of the liquid is absorbed.

Fluff the rice with a fork then sprinkle the cheese evenly over the top, cover again, and let sit for 3-5 minutes until melted.

Serve with sour cream and green onions for garnish if desired.