Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Sauté aromatics (optional but tasty): In a skillet, warm the olive oil over medium heat. Add the chopped onion and cook until soft and lightly golden, about 5–7 minutes. If using raw bell peppers or zucchini, sauté them here until slightly tender.

Cook or warm the protein: If using ground meat, brown it in the same skillet, breaking it up and draining excess fat. Stir in the taco seasoning and a splash of water to coat. If using cooked chicken or plant-based crumbles, just warm them through with the seasoning.

Mix the base: In a large bowl, combine the cooked rice, enchilada sauce, salsa, black beans, corn, green chiles, sautéed onions/veggies, and seasoned protein. Add 1 cup of the shredded cheese. Taste and season with salt and pepper if needed.

Layer and top: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheese over the top. For extra color, add a light dusting of chili powder or smoked paprika.

Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly browned around the edges.

Rest and garnish: Let it rest 5–10 minutes so it sets and slices cleanly. Add your favorite toppings: cilantro, green onions, avocado, sour cream, and a squeeze of lime.

Serve: Scoop generous portions into bowls or plates. It’s great with a crisp salad or roasted vegetables on the side.