Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook the beef: Heat a large skillet over medium-high. Add oil, then ground beef. Season with salt, pepper, smoked paprika, and onion powder. Cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Sauté aromatics: Add diced onion and minced garlic to the beef. Cook 2–3 minutes until fragrant and softened.

Add veggies: Stir in your low-carb vegetables. If using riced cauliflower or mushrooms, cook until any moisture reduces. If using spinach, wilt it down. Season with a pinch more salt and oregano.

Boost the flavor: Mix in tomato paste and beef broth. Simmer 2 minutes until slightly thickened.

Make the creamy base: In a bowl, whisk softened cream cheese, sour cream, heavy cream, and eggs until smooth. Season lightly with salt and pepper.

Combine: Stir half the shredded cheese into the creamy mixture. Pour this over the beef-and-veg mixture in the skillet and fold together, or combine in a large bowl if your skillet is small.

Assemble the casserole: Spread the mixture evenly in the baking dish. Top with the remaining shredded cheese. Add a pinch of red pepper flakes if you like heat.

Bake: Bake uncovered for 20–25 minutes, until the top is golden and the center is set but still a bit creamy.

Rest and serve: Let it rest 5–10 minutes. Garnish with chopped parsley or chives. Slice and serve warm.