1. Heat a large skillet over medium-high heat and add a tablespoon of cooking oil. Add the ground beef or turkey and cook, breaking it up with a spoon, until it’s fully browned. Drain any excess fat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Stir in the can of diced tomatoes (undrained), drained corn, and rinsed black beans into the skillet. Add the entire packet of taco seasoning mix. Stir everything together thoroughly, ensuring the seasoning is well distributed.

3. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.

4. Remove the skillet from the heat. Stir in the cooked rice until it’s evenly combined with the meat and vegetable mixture. Gently fold in half of the shredded cheddar cheese, allowing it to melt slightly into the warm ingredients.

5. Taste the mixture and adjust seasonings as needed. Add salt and black pepper to your preference. Remember, the taco seasoning already contains some salt, so add more sparingly.

6. Divide the mixture evenly into individual meal prep containers. This recipe typically yields 4-6 servings, depending on portion size. Sprinkle the remaining shredded cheddar cheese over the top of each portion.