In a large skillet over medium-high heat, add the ground beef. Break it apart with a spatula and cook until it starts to brown.
Add the chopped onions and minced garlic to the skillet. Continue to cook, stirring occasionally, until the beef is fully browned, and the onions are softened.
Sprinkle salt, black pepper, smoked paprika, chili powder, ground cumin, garlic powder, and onion powder evenly over the meat mixture and mix well. Reduce the heat to medium-low and let the taco meat simmer for an additional 5 minutes, or until most of the liquid is absorbed.
If desired, crisp up the tortillas in a non-stick skillet and then place them in four bowls, pressing down the sides to replicate the same shape.
Add the rice, corn, kidney beans, shredded cheese, sliced avocado, and chopped tomatoes to each bowl. Decorate with sliced jalapeños, fresh cilantro, and sour cream.
Notes
TO STORE. I recommend storing the meat and rice, veggies, beans, and tortillas in separate airtight containers. Stored this way, everything should last in the fridge for up to 4-5 days. TO FREEZE. Leftover meat, beans, and rice can be stored in freezer-safe containers and frozen for up to 3 months. Everything else I’d recommend enjoying fresh. TO REHEAT. I enjoy eating these bowls cold, but if you’d like, you can microwave the rice and meat in 30-second intervals until warm.