Prep the veggies and toppings. Dice the onion, bell pepper, and tomato. Mince the jalapeño and garlic. Slice the avocado and chop the cilantro. Set aside your cheese and low-carb “chips.”

Warm the skillet. Heat a large, oven-safe skillet over medium heat. Add the oil, then the onion and bell pepper. Sauté for 4 to 5 minutes until softened and slightly golden.

Add aromatics. Stir in the jalapeño (if using) and garlic. Cook 30 to 60 seconds, just until fragrant.

Brown the turkey. Push the veggies to the edges and add the ground turkey to the center. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, for 5 to 7 minutes until no longer pink and lightly browned.

Season like a pro. Sprinkle in the taco seasoning. Stir in the tomato paste and green chiles to coat the turkey and veggies. Cook 1 minute to bloom the spices.

Add moisture and simmer. Pour in the broth. Bring to a gentle simmer and cook 3 to 4 minutes, reducing until saucy but not watery.

Bulk it up (optional). Stir in the cauliflower rice and cook 3 to 4 minutes until tender and well combined. Taste and adjust salt and seasoning.

Make it nacho-style. Smooth the mixture into an even layer. Top with half the cheese, scatter over the diced tomato, then add the remaining cheese. Cover the skillet with a lid or foil for 2 to 3 minutes to melt, or slide under the broiler for 1 to 2 minutes until bubbly. Watch closely so it doesn’t burn.

Finish with fresh toppings. Remove from heat. Add avocado, sour cream, cilantro, and green onions. Squeeze lime over the top for brightness.

Serve. Spoon into bowls and scoop with pork rinds, cheese crisps, or toasted low-carb tortilla wedges. Or eat it as a skillet meal with a side salad.