Mix all the taco seasonings together in a small bowl: arrowroot, cumin, chili powder, salt, oregano, garlic powder, coriander, onion powder and chipotle powder (if using).

Heat 1 tablespoon avocado oil in a medium skillet over medium heat.

Once the oil runs quickly around the pan when the pan is tilted, add the ground beef. Break up the beef with a spatula as it cooks until completely browned, about 5-8 minutes.

Create a little room in the middle of the pan, add a bit more oil and all the taco seasonings. Cook the spices until fragrant, about 30 seconds, stirring constantly. (This is called "blooming" the spices and helps bring out their flavor.) Mix the spices into the beef.

Stir in ⅓ cup of water or chicken broth and simmer for 2-3 minutes, until reduced and thickened.

Remove the beef to a medium bowl and wipe out the pan.

Place the pan back over medium heat and add 1 more tablespoon of avocado oil.

Add the tomato paste and cook until darker in color, about 2-3 minutes, stirring constantly.

Add the cumin, garlic powder, coriander, onion powder and paprika. Cook the spices until fragrant, about 30 seconds, stirring frequently. The pan might look a little dry but that's okay.

Stir in the cauliflower rice and 1 teaspoon salt. Cook, stirring occasionally, until the cauliflower is tender but not mushy, about 3-5 minutes. Remove from the heat.

Pile the ground beef, cauliflower rice, chopped bell pepper and halved tomatoes into 4 bowls.Add your favorite toppings (see ideas below) and enjoy!