In a medium saucepan, combine 1 cup of long grain white rice and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add 1 small finely chopped yellow onion and sauté for 2-3 minutes until softened.
Add 1 pound of ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes.
Add 2 cloves of minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the beef mixture. Stir to combine and cook for 1 minute until fragrant.
Stir in 1/2 cup tomato sauce, 1 cup drained and rinsed canned black beans, and 1 cup thawed frozen corn kernels. Cook for an additional 3-4 minutes until heated through.
In a small bowl, mix 1/2 cup sour cream, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt to make a lime crema dressing. Set aside.
To assemble the bowls, divide the cooked rice evenly among 4 bowls.
Top each bowl with the seasoned ground beef mixture.
Sprinkle 1 cup shredded cheddar cheese evenly over the beef.
Add 1 cup shredded iceberg lettuce and 1 medium diced tomato to each bowl.
Drizzle the lime crema dressing over the top and garnish with 1/4 cup chopped fresh cilantro.
Serve immediately and enjoy your ground beef taco rice bowls.