Preheat the oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter.

Cook the bacon: If using raw bacon, cook it until crisp in a skillet, then crumble. Reserve 1 tablespoon of bacon fat to add flavor to the beef if you like.

Brown the beef: In a large skillet over medium-high heat, cook the ground beef until no longer pink. Break it up as it cooks. If your beef is very lean, add a splash of oil. Drain excess fat if the pan is very greasy, but leave a little for flavor.

Season the beef: Stir in ranch seasoning, garlic powder, onion powder, paprika, black pepper, and salt. Cook for 1–2 minutes to bloom the spices.

Add cauliflower rice (optional): If using, stir in the cauliflower rice and cook 3–4 minutes until just tender. This adds volume and fiber without many carbs.

Make it creamy: Reduce heat to low. Add cream cheese and heavy cream. Stir until the cream cheese is melted and everything is smooth and well-coated.

Add mix-ins: Stir in half the shredded cheddar, most of the crumbled bacon, and half the green onions. If you’re adding jalapeño, fold it in now.

Assemble the casserole: Spread the mixture evenly in the prepared baking dish. Top with the remaining cheddar and the rest of the bacon.

Bake: Bake for 15–18 minutes, until the cheese is melted and the edges are bubbly. If you like a golden top, broil for 1–2 minutes at the end—watch closely.

Finish and rest: Let it rest 5–10 minutes. Sprinkle with remaining green onions. This helps it set for cleaner slices and easier portioning.

Portion for meal prep: Divide into 6–8 containers depending on your preferred serving size. Let cool to room temperature before sealing.