Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the bacon: In a skillet, cook bacon until crispy. Remove, crumble, and set aside. Leave about 1 tablespoon of bacon fat in the pan.

Sauté aromatics: Add a splash of avocado oil if needed. Sauté the onion for 3–4 minutes until soft, then add garlic for 30 seconds until fragrant.

Brown the beef: Add ground beef, breaking it up as it cooks. Season with salt, pepper, smoked paprika, and cumin. Cook until no longer pink and most moisture has evaporated.

Add jalapeños: Stir in half of the sliced jalapeños and cook for 1 minute to soften slightly. Taste and adjust seasoning.

Transfer to the dish: Spread the beef mixture evenly in the baking dish. Sprinkle half the crumbled bacon on top.

Make the creamy topping: In a bowl, beat softened cream cheese with eggs and heavy cream until smooth. Fold in half the shredded cheddar and all the Monterey Jack (if using). Add a pinch of salt and pepper.

Assemble: Pour the cream cheese mixture evenly over the beef. Top with remaining cheddar, the rest of the jalapeños, and the remaining bacon.

Bake: Bake uncovered for 20–25 minutes, until the top is golden and slightly bubbly around the edges.

Rest and garnish: Let it rest for 10 minutes so it sets. Garnish with chopped cilantro or green onions before serving.