Combine the diced roma tomatoes finely diced, ½ white onion finely diced, 1 jalapeño seeded and finely diced, and ¼ cup fresh cilantro chopped in a mixing bowl. Add the 2 tbsp fresh lime juice from about 1 lime and ½ tsp kosher salt, stir to combine, and set aside at room temperature. The longer it sits, the better the flavor — even 10 minutes makes a difference.

In a saucepan, bring 2¼ cups of water, the ½ tsp kosher salt, and 1 tbsp unsalted butter to a boil over medium-high heat. Add the rinsed 1 ½ cups long-grain white rice, stir once, and reduce heat to the lowest setting. Cover tightly and cook until all the water is absorbed and the 1 ½ cups long-grain white rice is tender, about 18 minutes. Remove from heat and let steam, covered, for 5 more minutes.

Fluff the 1 ½ cups long-grain white rice with a fork, then stir in the 2 tbsp fresh lime juice from about 1 lime and chopped fresh cilantro chopped. Taste and adjust ½ tsp kosher salt if needed. Cover to keep warm.

While the 1 ½ cups long-grain white rice cooks, heat a skillet over medium-high heat. Add the 1 ½ lb ground beef 80/20 recommended and break it apart with a wooden spoon. Cook, stirring occasionally, until browned and no pink remains, about 7–8 minutes. Carefully drain off excess fat, leaving about 1 tablespoon in the pan.

Reduce heat to medium. Add the diced yellow onion finely diced to the 1 ½ lb ground beef 80/20 recommended and cook until softened, about 3 minutes. Add the 4 cloves garlic minced and cook for 1 more minute until fragrant.

Add the 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper freshly ground. Stir to coat the 1 ½ lb ground beef 80/20 recommended evenly. Pour in the ½ cup water and stir, scraping up any browned bits from the pan. Simmer for 3–4 minutes until the liquid reduces slightly and the 1 ½ lb ground beef 80/20 recommended is saucy and fragrant. Taste and adjust seasoning.

In a saucepan over medium heat, combine the drained black beans, 1 tsp ground cumin, ½ tsp kosher salt, and ½ cup water. Stir and cook for 5–6 minutes, until heated through and the liquid is mostly absorbed. Smash a few black beans against the side of the pan to create a slightly creamy texture. Keep warm.

Divide the ¼ cup fresh cilantro chopped-2 tbsp fresh lime juice from about 1 lime 1 ½ cups long-grain white rice evenly among 4 large bowls as the base. Top each mixing bowl with a generous scoop of seasoned 1 ½ lb ground beef 80/20 recommended and a spoonful of black beans.

Add a handful of shredded 1 cup romaine lettuce shredded, a big spoonful of fresh pico de gallo, sliced or mashed 2 avocados sliced or mashed, shredded 1 cup shredded Mexican cheese blend, and a dollop of sour cream. Add 1 can corn and hot sauce if using. Serve with a 1 lime cut into wedges wedge on the side for an extra squeeze of brightness.