Brown the beef: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Season lightly with salt and pepper. Transfer to a plate and drain excess fat if needed, leaving about 1 tablespoon in the pan.

Sauté the aromatics: Add the remaining oil if the pan looks dry. Add the onion and bell pepper. Cook until softened, 3–4 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the low-carb veggies: Stir in the zucchini and riced cauliflower. Cook 3–4 minutes, stirring occasionally, until the veggies start to soften but still have some bite.

Season it up: Sprinkle in the smoked paprika, chili powder, oregano, cumin, and red pepper flakes. Stir well so the spices coat the veggies and bloom in the heat.

Build the sauce: Return the browned beef to the skillet. Add the tomato paste and toss to coat. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.

Make it creamy: Reduce heat to medium-low and stir in the heavy cream. Let it gently simmer for 2–3 minutes, until slightly thickened. Taste and adjust salt and pepper.

Add the cheese: Sprinkle most of the shredded cheese over the skillet and stir until melty and smooth. Then scatter the remaining cheese over the top. Cover the skillet and let it sit for 1–2 minutes to melt into a gooey layer.

Finish and serve: Remove from heat. Garnish with chopped parsley or green onions. Serve hot as-is, or with a crisp side salad for extra greens.