Step 1: Prepare the Rice

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Cook the long-grain white rice according to package instructions using beef broth instead of water to enhance flavor. Set aside.

Step 2: Cook the Ground Beef Mixture

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 7-8 minutes. Drain any excess fat.
4. Stir in the diced tomatoes, black beans, diced bell peppers, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld together.

Step 3: Assemble the Bake

1. In the prepared baking dish, layer the cooked rice evenly across the bottom.
2. Pour the beef and vegetable mixture over the rice, spreading it out to form an even layer.
3. Sprinkle a mix of shredded cheddar and Monterey Jack cheese evenly over the top of the beef mixture.

Step 4: Bake the Casserole

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden brown.

Step 5: Make the Jalapeño Crema

1. While the casserole is baking, prepare the jalapeño crema. In a small bowl, combine the sour cream, chopped jalapeño, lime juice, garlic powder, and onion powder. Mix until well-blended.
2. Taste and season with salt as needed. Chill in the refrigerator until ready to serve.

Step 6: Serve and Garnish

1. Remove the bake from the oven and let it rest for 5 minutes.
2. Garnish with fresh cilantro and sliced jalapeños.
3. Serve hot, drizzled with the jalapeño crema on top