1. Heat the olive oil or bacon fat in a large skillet over medium-high heat. When it shimmers, add the chopped onion and cook until translucent and soft, about 3-4 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn it—garlic turns bitter fast, a lesson Mama Lu taught me when I was just a girl.
3. Add the ground beef to the skillet, breaking it apart gently with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat if you want a leaner bowl.
4. Stir in the tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Let the spices toast with the meat for 1-2 minutes, stirring constantly to deepen the flavors.
5. Add the diced red bell pepper, corn kernels, and black beans. Cook for another 4-5 minutes until the vegetables soften but still hold their shape.
6. Fold in the cooked rice or quinoa and stir to combine. Let everything warm through over low heat for 2-3 minutes.
7. Taste and adjust seasoning. If it needs a little zip, a squeeze of lime juice brightens the whole bowl just like Mama Lu’s blackberry jam did to her cornbread.
8. Remove from heat and scoop into bowls. Garnish with fresh herbs and cheese if using.

One of my favorite memories is sitting on the porch swing after a long day, savoring a bowl like this. It’s the kind of meal that doesn’t rush you—it welcomes you home.