Brown the meat: Heat oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
Season lightly with salt and pepper. Stir in the onion and garlic; cook 2–3 minutes until softened. Drain excess grease if needed.
Load the slow cooker: Add the browned beef mixture to the crockpot.
Stir in diced tomatoes with green chilies, bell pepper, broth, tomato paste, taco seasoning, cumin, and smoked paprika.
Slow cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. This lets flavors meld and the veggies soften.
Add the dairy: In the last 30 minutes, stir in the cream cheese (cubed), shredded cheddar, and heavy cream. Whisk or stir well to help the cream cheese melt smoothly.
Cover and cook until fully combined and creamy.
Adjust seasoning: Taste and add more salt, pepper, or taco seasoning if needed. If it’s too thick, add a splash of broth. If it’s too thin, let it cook uncovered for 10–15 minutes to reduce slightly.
Serve: Ladle into bowls and top with your favorites: extra cheese, cilantro, jalapeños, avocado, sour cream, and a squeeze of lime.