Preheat the pan: Heat a large skillet over medium-high heat. Add olive oil and let it warm until shimmering.

Brown the meat: Add the ground meat and break it up with a spatula. Season with a pinch of salt and pepper. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

Sauté the aromatics: Add diced onion and bell pepper. Cook until softened, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Bloom the spices: Sprinkle in taco seasoning, chili powder, and cumin. Stir to coat the meat and veggies. Cook 1 minute to deepen the flavor.

Build the sauce: Add tomato paste and stir it in. Pour in diced tomatoes with their juices and the broth. Scrape up any browned bits from the bottom of the pan.

Add the mix-ins: Stir in black beans and corn. Bring to a gentle simmer. Taste and adjust salt and pepper as needed.

Simmer to thicken: Reduce heat to medium-low and cook 5–7 minutes, until the mixture slightly thickens but stays saucy.

Add the cheese: Sprinkle shredded cheese evenly over the top. Cover the skillet with a lid (or a sheet of foil) and let the cheese melt, 2–3 minutes. For browned bubbly cheese, place the skillet under a broiler for 1–2 minutes—only if the pan is oven-safe.

Garnish and serve: Remove from heat. Top with chopped cilantro or green onions. Serve with lime wedges and your favorite sides like tortillas, chips, or rice.