Warm the olive oil in a large pot set over high heat. Add the garlic and onion and cook about 1½ minutes until the onion becomes translucent.

Add the ground beef. Break it up with a spatula and cook until you no longer see raw meat — about 2 minutes.

Sprinkle in all the Mexican spices (cayenne, oregano, cumin, coriander, onion powder, paprika, salt). Cook for about 30 seconds, stirring, so the spices bloom.

Add the diced capsicum/bell pepper and cook for an additional minute.

Stir in the tomato paste and the chicken broth, mixing thoroughly so the tomato paste dissolves into the liquid.

Add the rice, drained corn and drained black beans. Give everything a good stir, bring to a simmer, cover the pot and reduce the heat to medium‑low (gently simmer) for approximately 15 minutes.

After 15 minutes, remove the lid, quickly stir through the green onions/shallots and half the shredded cheese. Smooth the surface of the casserole, then sprinkle on the remaining cheese on top. Cover again and leave for about 1 minute just to let the cheese melt.

Remove from stove and serve immediately, optionally garnished with more green onion if you like.