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

Sauté aromatics: Warm the oil in a large skillet over medium heat. Add the onion and bell pepper and cook 3–4 minutes until softened. Stir in the garlic for 30 seconds.

Brown the meat: Add the ground meat and break it up with a spatula. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Season it right: Stir in 2 teaspoons chili powder, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Adjust to taste.

Add veggies and tomatoes: Mix in the diced zucchini and the drained diced tomatoes. Cook 3–4 minutes to soften the zucchini and reduce moisture.

Build the sauce: Stir in the tomato paste and enchilada sauce. Simmer 2–3 minutes to meld flavors. Squeeze in half the lime and add a pinch more salt if needed.

Make it creamy: Cut the heat to low and fold in the cream cheese until melted and fully blended. This keeps the casserole rich without tortillas.

Layer and top: Spread the mixture evenly in the baking dish. Sprinkle the shredded cheese over the top in an even layer.

Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and bubbling with golden spots.

Finish and rest: Let it rest 5–10 minutes so it sets and slices cleanly. Sprinkle with chopped cilantro and the remaining lime zest or a quick squeeze of lime.

Serve: Add toppings like jalapeños, sour cream, avocado, or green onions. Scoop and enjoy.