Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little oil or butter.

Cook the aromatics: Warm 1 tablespoon oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeño. Cook 5–6 minutes until softened. Stir in the garlic and cook 30 seconds.

Brown the meat: Push the veggies to the side. Add the ground beef and the remaining oil if needed. Cook, breaking it up, until browned and no longer pink, about 6–8 minutes. Drain excess grease if necessary.

Season it up: Stir in chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, black pepper, and red pepper flakes (if using). Cook 1 minute until fragrant.

Create the taco base: Add tomato paste and beef broth. Stir and simmer 3–4 minutes until slightly thickened. Taste and adjust salt or spice.

Make the creamy mixture: In a bowl, whisk cream cheese, eggs, and heavy cream until smooth. A few small lumps are fine, but aim for a pourable mixture.

Assemble the casserole: Spread the meat mixture evenly in the baking dish. Pour the creamy mixture over the top and tilt the dish to distribute. Sprinkle shredded cheese evenly across the surface.

Bake: Place on the middle rack and bake 22–28 minutes, until the edges are set, the center is just firm, and the cheese is melted and golden in spots.

Rest and garnish: Let it rest 10 minutes so it slices cleanly. Top with chopped cilantro and any extras like green onions or a few jalapeño slices.

Portion for meal prep: Slice into 6–8 squares. Add optional toppings like avocado and sour cream just before eating, not during storage.