Prep your ingredients: Dice the onion, mince the garlic, and measure your spices into a small bowl. This makes the cooking process quick and stress-free.

Heat the pan: Set a large skillet over medium-high heat. Add oil and swirl to coat. You want the pan hot enough to brown the meat, not steam it.

Brown the meat: Add ground beef. Break it up with a spatula, spreading it out so it browns. Cook 5–7 minutes until most of the pink is gone and you see some browned bits.

Add aromatics: Stir in onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant. Don’t let the garlic burn.

Spice it up: Sprinkle in chili powder, cumin, smoked paprika, oregano, onion powder, salt, pepper, and cayenne (if using). Stir to coat the meat evenly.

Build the sauce: Stir in tomato paste, then pour in broth. Scrape up any browned bits from the bottom. Reduce heat to medium and simmer 3–5 minutes until slightly thickened and glossy.

Finish with freshness: Squeeze in half a lime and stir in cilantro. Taste and adjust salt, pepper, and lime to your liking.

Prep your bases: While the meat simmers, warm low-carb tortillas, rinse and dry lettuce leaves, or heat cauliflower rice. Keep choices flexible for the week.

Assemble for now: Build bowls or wraps with taco meat, cheese, avocado, salsa, and a dollop of sour cream. Add jalapeños for heat and extra lime if desired.

Portion for later: Divide the remaining meat into airtight containers. Store toppings separately so everything stays fresh and crisp.