Heat the olive oil in a large skillet or saute pan set over medium-high heat; once hot, add the chopped onion and jalapeno pepper; cook until softened, fragrant and slightly colored, about 2 minutes.
Then, crank up the heat and add the ground beef; cook until the meat is nicely browned, about 7 or 8 minutes.
Add the spices as well as the uncooked rice and stir until the rice is completely coated, then add the chicken stock and stir well.
Transfer this mixture to a 9" x 13" baking dish and top with the black beans, followed by the corn kernels and canned diced tomatoes. Stir very lightly then cover with foil and bake in the oven for 45 minutes.
After that time, remove the foil and sprinkle the cheese over the top, then return the dish to the oven, uncovered, and continue baking for 30 minutes, or until the cheese is nice and golden and bubbly and the rice is cooked all the way through and has absorbed all the liquid.
Let the casserole rest for 5 minutes then garnish with a handful of chopped cilantro, diced tomatoes and chopped jalapeno peppers, if desired. .
Serve with sour cream and your choice of garnishes.