Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.

Brown the meat: In a large skillet over medium-high heat, warm the oil. Add ground beef and cook, breaking it up as it browns, about 5–7 minutes. Drain excess fat if needed.

Sauté aromatics: Add onion and bell pepper to the skillet. Cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.

Add low carb “fillers”: Stir in zucchini and riced cauliflower. Cook 3–4 minutes to soften and cook off moisture. This mixture replaces tortillas while keeping carbs low.

Season it up: Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and chipotle or cayenne if using. Stir to coat everything evenly.

Make it saucy: Mix in enchilada sauce and tomato paste. Simmer 2–3 minutes to thicken slightly. Taste and adjust salt or spice.

Layer the casserole: Spread half the meat mixture into the prepared dish. Sprinkle with half the olives (if using) and half the cheese. Repeat with remaining meat, olives, and cheese.

Bake: Place the casserole on the center rack and bake 15–20 minutes, until the cheese is melted and bubbly around the edges.

Rest and garnish: Let it rest 5–10 minutes so it sets and slices cleanly. Top with chopped cilantro and green onions. Add small dollops of sour cream or Greek yogurt if you like.

Serve: Scoop into squares and enjoy warm with your favorite low carb sides, like a crisp salad or roasted veggies.