Cook rice according to manufacturers instructions.
Heat a skilllet over medium heat, add ground beef to brown, about 5 minutes. Break up beef untill cooked through, there will be no pink will be in the meat.
Remove and discard any excess oil in pan.
Add to the cooked beef, dried oregano, onion powder, garlic powder, chili powder,salt, and black pepper, and smoked paprika. Stir to combine.
Mix in fire-roasted diced tomatoes, chopped green chiles, black beans, and corn. Increase heat to high, bring mixture to a boil.
Cover pot with a lid, reduce heat to a low.Simmer for 15 minutes to blend flavors and throroughly cook meat. Note: The meat is not incredibly spicy. If you prefer more spice, feel free to add a bit more chili powder.
After the meat simmers, taste for seasoning. Re-season if needed.
Serve in bowls with rice and your favorite toppings, avocado wedges, shredded cheese, sour cream, lime wedges, fresh chopped cilantro. Drizzle with avocado crema.
In a blender, add avocado, Greek yogurt, lime juice, fresh cilantro, garlic, salt, and pepper. Blend to combine.
If mixture is very thick, add 1 Tablespoon of water and blend.
Taste for seasoning. Re-seaason if needed.
Refrigerate until ready to use. Serve drizzled on burrito bowls.
Note 1: Use either 80/20 to 90/20 ground beef, whichever your family prefers.Note 2: Smoked paprika adds a nice smoky flavor to the meat. Regular paprika can be used.Note 3: Plain diced tomatoes can be used. The fire roasted gives an extra level of flavor. Note 4: Canned corn, drained can be used.Note 5: The ground beef mixture can be made ahead of time, up to 2 days. leftovers can be stored in the fridge for 2-3 days, covered in the fridge.Note 6: The meat can be frozen for up to 3-4 months. The crema can keep in the fridge, covered up to 2 days. I do not recommend freezing it.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.