Mexican Beef and Rice Skillet

In a large 12-inch cast iron or other heavy skillet, over medium high heat, add the ground beef, crumbling it as it cooks until no pink remains and the beef is well browned; drain any fats that accumulate.
Add the taco seasoning and dehydrated onions, continuing to cook for an additional 1-2 minutes.
Add the chicken broth, rice, black beans, diced tomatoes and green chiles, and minced chipotles, stirring to combine.
Cover and allow to simmer 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the skillet.
Stir in the frozen corn, cook for an additional 2 minutes or until hot throughout, then top with the shredded cheese and optional garnishes. Top with Chipotle Crema and serve at once.