Prep your produce. Dice the onion and bell pepper, mince the garlic, and chop the cilantro. If using fresh cauliflower, pulse florets in a food processor until rice-like.

Brown the beef. Heat a large skillet over medium-high heat. Add 1 tablespoon oil, then the ground beef. Break it up with a spatula and cook until mostly browned, 5–7 minutes. Drain excess grease if needed, leaving a little for flavor.

Add aromatics. Stir in the onion and bell pepper. Cook until softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Season and simmer. Sprinkle in chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, pepper, and cayenne (if using). Add tomato paste and beef broth. Stir to coat the meat and simmer 3–5 minutes until saucy and well-seasoned. Adjust salt to taste.

Sauté the cauliflower rice. In a separate skillet, heat 1 tablespoon oil over medium. Add cauliflower rice, a pinch of salt and pepper, and cook 4–6 minutes, stirring, until tender with a little bite. Remove from heat, toss with lime juice and cilantro.

Build your bowls. Start with a bed of cauliflower rice or shredded greens. Add a generous scoop of the spiced beef.

Top it off. Finish with cheese, avocado, sour cream, salsa, jalapeños, and any extras you love. Squeeze fresh lime over the top for brightness.

Serve. Enjoy right away while everything is warm and the toppings are cool and creamy.