In a large skillet or cast iron pot (with a lid) brown the ground beef and add in the diced onion and jalapeños over medium heat. Cook for about 8-10 minutes until beef is cooked through. Drain grease if needed.
Next add in the uncooked rice into the beef and toast it for 2 minutes. Next add in drained beans, corn, taco seasoning, water, and salsa. Carefully stir everything together and bring to a simmer. Once it is simmering, cover with the lid and turn the heat to low. Let cook on low for 20 minutes.
After 20 minutes give it a stir and take a bite to see if the rice is done. I had to cook mine for an additional 10 minutes but it depends on your rice/stove. Just cover and cook in 5 minute increments until the rice is done. Also add salt and pepper if needed at this point.
Now add in the shredded pepper jack cheese and stir. Let it get all melty for a few minutes. Top with queso fresco (or jarred queso) and voila it is ready! Top with green onions, more cheese, hot sauce, black olives, guacamole, and sour cream. Serve in a bowl or wrapped in a tortilla and toasted for a few minutes on each side. Enjoy!
