Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. If using frozen cauliflower rice, squeeze out excess moisture with a clean towel.

Brown the beef: Warm oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds, then add ground beef. Break it up and cook until browned. Drain excess fat if needed.

Season the meat: Add taco seasoning, chili powder, cumin, smoked paprika, salt, and pepper. Stir in tomato paste and salsa. Simmer 2–3 minutes until thick and saucy. Fold in green chiles if using. Taste and adjust seasoning.

Make the creamy layer: In a bowl, blend cream cheese and sour cream until smooth. Season with a pinch of salt and pepper. If the cream cheese is too firm, warm it briefly in the microwave.

Cook the cauliflower rice: In a separate skillet, sauté the cauliflower rice with a little oil, salt, and pepper for 3–4 minutes to drive off moisture. This keeps the casserole from getting watery.

Layer the casserole: Spread the cauliflower rice evenly in the baking dish. Top with the taco meat. Dollop and spread the cream cheese mixture over the meat. Sprinkle shredded cheese across the top.

Bake: Bake uncovered for 18–22 minutes, until the casserole is bubbling and the cheese is fully melted with golden spots.

Rest and top: Let it rest 5–10 minutes. Add fresh toppings like shredded lettuce, diced tomatoes, avocado, jalapeños, cilantro, and a squeeze of lime.

Serve: Spoon into bowls and add extra salsa or hot sauce if you like. It pairs well with a simple side salad.