Cook the white rice according to package directions in a medium saucepan. Fluff with a fork and stir in lime juice and a pinch of salt.

In a large skillet over medium-high heat, brown the ground beef, breaking it apart until no longer pink. Drain fat, add taco seasoning and water, and simmer until thickened.

Rinse and drain black beans. Drain or thaw corn and chop fresh cilantro. Optionally warm the beans and corn before use.

In each serving bowl, layer the hot rice, followed by the taco-seasoned beef, black beans, corn, and cheese.

Top with salsa and cilantro. Serve with a lime wedge for added brightness.