Preheat your oven to 375°F (190°C).

In a large skillet over medium heat, add 1 pound of ground beef. Cook for 6–8 minutes until fully browned, then drain excess grease.

Add 1 chopped onion, 1 diced bell pepper, and 2 minced garlic cloves to the skillet. Sauté for about 3–5 minutes until softened.

Stir in 1 packet of taco seasoning, 1 tsp cumin, 1 tsp chili powder, ½ tsp paprika, and a pinch of salt and black pepper. Mix well and cook for another minute.

Add 1 cup of cauliflower rice and 1 can of drained Rotel diced tomatoes. Stir and heat through for about 3–5 minutes until the cauliflower is tender.

If using cream cheese, cut 4 oz into small pieces and stir into the mixture until melted, about 2 minutes.

Transfer the mixture to a greased 9x13 baking dish, top with 2 cups of shredded cheese, and spread evenly.

Bake the casserole uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for 5–10 minutes before serving.

Serve with your favorite optional toppings such as sour cream, green onions, cilantro, jalapeños, or avocado.