Heat the oil in a large skillet until hot. Add the onion and cook until softened, about 1-2 minutes.
Add the ground beef to the skillet and season with salt and pepper. Cook until the ground beef is browned and no longer pink. Drain any excess fat, if necessary.
Add the taco seasoning, garlic powder, rice, beef broth, tomato sauce, corn, black beans, and green chiles to the skillet and stir to combine. Bring to a boil, cover, and reduce the heat to medium-low.
Cook 18-20 minutes, until the rice is soft. Turn off the heat, top with the shredded cheese, and place the cover back on until the cheese is melted.
Serve immediately with your favorite toppings, such as sour cream, avocado, cilantro, tomatoes, jalapeños, and black olives.