Heat a large skillet over medium heat and add the ground beef. Break it up and brown until no longer pink. Drain excess fat, then return the beef to the skillet.

Add diced yellow onion and diced green bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are soft and translucent, about 4 to 5 minutes.

Stir in the diced tomatoes with green chilies, tomato sauce, and taco seasoning. Mix well so the seasoning coats the beef and vegetables.

Add the cooked long-grain rice and beef broth, stirring until everything is evenly combined. If the mixture seems dry, add a splash more broth.

Reduce the heat to low, cover the skillet partially with a lid, and let the mixture simmer for about 10 minutes, stirring occasionally to prevent sticking.

Sprinkle cheese over the mixture and stir until the cheese is fully melted and the dish is creamy. Keep the heat low to avoid overcooking the cheese.

Season with salt and pepper to taste, stirring once more to distribute the seasoning.

Serve hot, garnished with chopped fresh parsley or cilantro if desired.