Stovetop Beef Burrito Casserole

In a large Dutch oven or deep skillet, cook the ground beef and diced onion over medium-high heat, breaking the meat up as it cooks, until browned and cooked through. Drain excess grease if needed.
Add the garlic and cook for 30–60 seconds, just until fragrant.
Stir in the taco seasoning along with a small splash of the beef broth (or water) and cook for another 30 seconds to let the spices bloom.
Add the remaining beef broth, beans, tomato sauce, salsa, salt, and pepper. Stir everything together and bring to a boil.
Once boiling, stir in the uncooked rice. Reduce heat to low, cover, and let simmer for 18–22 minutes, or until the rice is tender. Stir once or twice during cooking to prevent sticking, but keep covered otherwise. If the mixture looks too dry before the rice is fully cooked, add a splash of broth as needed.
When the rice is tender, sprinkle the cheese over the top, cover again, and let sit for 2–3 minutes until melted.
Spoon into bowls and top with shredded lettuce, avocado, sour cream, or anything else you like.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.