Prep your veggies and spices. Dice the onion and bell pepper, mince the garlic, and measure your spices. A simple blend is 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1/2 teaspoon oregano, and 1/2 teaspoon each garlic and onion powder. Add 1 teaspoon salt and 1/4 teaspoon black pepper to start.

Brown the turkey. Heat 1 tablespoon oil in a large skillet over medium-high. Add the ground turkey, breaking it up as it cooks. Sprinkle in half the spice blend. Cook until no longer pink and lightly browned, about 5–7 minutes. Transfer to a plate if the pan is crowded.

Sauté the aromatics. In the same skillet, add a little more oil if needed. Cook onion and bell pepper with a pinch of salt for 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Build the flavor base. Stir in tomato paste and the rest of the spices. Cook 1 minute to toast the spices. Add diced tomatoes and broth; simmer 2 minutes to meld flavors.

Add the cauliflower rice. Stir in the cauliflower rice, breaking up any clumps. If using frozen, add it straight from the bag. Cook 5–7 minutes, stirring often, until tender and most of the liquid cooks off.

Bring it together. Return the turkey to the pan. Add black beans and corn if using. Squeeze in lime juice, add lime zest, and toss with chopped cilantro. Taste and adjust seasoning—add more salt, a pinch of cayenne, or extra lime as needed.

Finish and serve. Top with shredded cheese if you like, cover for a minute to melt, then serve with avocado slices and extra cilantro. A dollop of Greek yogurt or sour cream is a nice, cool contrast.