Prep your produce: Dice onion and bell pepper, mince garlic, chop tomatoes, shred lettuce, and slice jalapeño. Dice avocado last to keep it fresh, or wait until serving.

Mix the taco seasoning: In a small bowl, combine 1.5 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of cayenne. Adjust salt and heat to taste.

Cook the cauliflower rice: Heat 1 teaspoon oil in a large skillet over medium heat. Add cauliflower rice with a pinch of salt and pepper. Sauté 5–7 minutes, stirring often, until tender and lightly dry. Squeeze in a little lime juice. Transfer to bowls and keep warm.

Sauté the veggies: In the same skillet, add another teaspoon oil. Cook the onion and bell pepper with a pinch of salt for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Push to the edges of the pan.

Brown the beef: Add ground beef to the center of the skillet. Break it up and cook until no longer pink, about 5–6 minutes. If there’s excess grease, spoon some off.

Season and simmer: Sprinkle the taco seasoning over the beef and veggies. Stir well, then add 1/4 cup water or broth. Simmer 2–3 minutes until saucy and glossy. Taste and adjust seasoning.

Assemble the bowls: Add a bed of cauliflower rice to each bowl. Top with the seasoned beef mixture. Add shredded lettuce, tomatoes, avocado, cheese, jalapeño, cilantro, and a dollop of sour cream or Greek yogurt.

Finish with lime: Squeeze fresh lime over each bowl. Serve immediately while warm and crisp.