Preheat and prep. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or oil.

Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon fat in the pan.

Brown the beef. Add ground beef to the skillet. Season with salt, pepper, garlic powder, onion powder, and smoked paprika. Cook until browned and crumbled. Drain excess grease if needed.

Soften the veggies (optional). If using broccoli or cauliflower rice, sauté in the same skillet for 3–4 minutes with a pinch of salt until just tender. This helps keep the casserole from getting watery.

Make the creamy base. In a bowl, whisk together softened cream cheese, sour cream, heavy cream, ranch seasoning, and eggs until smooth. If the cream cheese is stiff, microwave it for 15–20 seconds to soften.

Combine the filling. In a large mixing bowl, add the cooked beef, bacon (reserve a little for topping), any sautéed veggies, half the cheddar, and half the mozzarella. Pour in the creamy mixture and stir until everything is evenly coated.

Assemble the casserole. Spread the mixture into the baking dish. Top with the remaining cheddar and mozzarella. Sprinkle on the reserved bacon, sliced green onions, and jalapeño if using.

Bake. Bake for 20–25 minutes, until the cheese is melted and bubbly and the edges are slightly golden. If you like a deeper crust, broil for 1–2 minutes at the end, watching closely.

Rest and serve. Let it sit for 5–10 minutes so it sets up. Slice into squares and serve hot.