Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil. Prepare your ingredients: finely dice the onion and bell peppers, and soften the cream cheese.

In a large skillet over medium heat, heat 2 tablespoons of olive or avocado oil. Once hot, add 2 pounds of ground beef and cook for 7-10 minutes until browned. Drain excess fat.

Add the diced onion and bell peppers to the skillet. Sauté for 5-7 minutes until tender. Stir in the taco seasoning for another minute.

Pour in the can of diced tomatoes with green chilies and ½ cup of water or beef broth. Simmer for 5-10 minutes, stirring occasionally.

In a medium bowl, blend 8 ounces of softened cream cheese, ½ cup of sour cream, and ¼ cup of heavy cream until smooth. Mix in ½ teaspoon of garlic powder and ¼ teaspoon of onion powder.

Fold some of the creamy mixture into the meat and veggie filling, then transfer it to the baking dish.

Spread the remaining creamy mixture over the meat layer. Sprinkle 2 cups of shredded cheese evenly on top.

Bake for 25-30 minutes until bubbling and golden. Tent with foil if the cheese browns too quickly.

Remove from the oven and rest for 5-10 minutes. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream before serving.