Love this variation of my fave dish! Am making it again tmrw!

1. In a large skillet, brown the ground beef over medium heat. Add the chopped onion and green bell pepper, cooking until they’re soft. Stir in the minced garlic and cook for another minute.

2. Sprinkle the taco seasoning over the beef mixture and stir thoroughly, making sure all the meat is well coated. Add the chicken broth, and let the mixture simmer until slightly thickened, about 5 minutes.

3. Lower the heat and blend in the cream cheese until the mixture becomes creamy.

4. Stir in the heavy cream and half of the shredded cheeses until completely melted and combined.

5. Prepare the shirataki noodles according to the package instructions, usually involving rinsing and boiling for a few minutes. Drain well.

6. Combine the noodles with the beef and cream cheese sauce, tossing until the noodles are fully coated.

7. Transfer the mixture to a baking dish, sprinkle the remaining cheese on top, and broil for about 3-5 minutes or until the cheese is bubbly and slightly golden.

8. Serve hot, garnished with fresh cilantro and slices of avocado.

For those who like a bit more heat, adding diced jalapeños or a splash of hot sauce can really jazz things up. If you’re looking to sneak in more veggies, consider mixing in spinach or kale during the last few minutes of cooking. For a different protein twist, ground turkey or chicken can easily substitute for beef.