Prep the veggies: Chop lettuce, dice onion and bell pepper, mince garlic, and slice avocado. Set toppings—cheese, salsa, sour cream, cilantro, lime—within reach.

Sauté the cauliflower rice: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower rice with a pinch of salt and pepper. Cook 4–6 minutes, stirring, until tender but not mushy. Squeeze in a little lime juice. Transfer to a bowl and keep warm.

Cook the aromatics: In the same skillet, add a small splash of oil if needed. Sauté onion and bell pepper 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Brown the beef: Add ground beef to the skillet. Break it up and cook until no pink remains, about 5–7 minutes. If there’s excess grease, spoon off most but leave a little for flavor.

Season generously: Stir in 1–2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of cayenne if desired. Cook 1–2 minutes to bloom the spices.

Finish with lime: Squeeze in 1–2 teaspoons lime juice and toss. Taste and adjust salt, pepper, or heat as needed.

Assemble your bowls: Add a bed of lettuce to each bowl. Spoon in a scoop of cauliflower rice, then the seasoned beef. Top with cheese, avocado, salsa, a dollop of sour cream, cilantro, and a lime wedge.

Customize and serve: Add pickled jalapeños, radishes, or hot sauce. Serve right away while the beef is hot and the lettuce stays crisp.