Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray or a little oil and set aside if not using an oven safe skillet.

Heat a large skillet over medium high heat. Add the ground beef and cook, breaking it into crumbles, for 5 to 7 minutes until browned and no pink remains. Drain excess fat.

Add the chopped onion, diced bell pepper, and minced garlic to the skillet with the beef. Cook, stirring often, for 3 to 4 minutes until the vegetables soften and the onion turns translucent.

Stir in the taco seasoning, cumin, chili powder, paprika, salt, and black pepper. Cook for 1 minute, stirring, so the spices coat the beef and become fragrant.

Add the riced cauliflower and drained Rotel tomatoes with green chilies. Stir well and cook for 2 to 3 minutes until everything is heated through and some of the moisture cooks off.

Reduce the heat to low and add the cream cheese, if using. Stir until the cream cheese melts and the mixture becomes creamy and evenly combined.

If your skillet is oven safe, spread the mixture into an even layer in the skillet. Otherwise, transfer the mixture to the prepared 9×13 inch baking dish and spread it out evenly.

Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the beef mixture.

Bake for 20 to 25 minutes, until the cheese is fully melted, bubbling around the edges, and just starting to turn golden.

Remove from the oven and let the casserole rest for 5 to 10 minutes to set. Top with sour cream, cilantro, green onions, and avocado if desired, then slice or scoop and serve warm.