Preheat and prep. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. If using zucchini slices as “noodles,” pat them dry with paper towels and sprinkle with a little salt to draw out moisture.

Make the quick sauce base. In a bowl, whisk together enchilada sauce, tomato paste, and beef broth. Season with a pinch of salt and pepper. Set aside.

Cook the beef. Warm oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add ground beef, breaking it up. Cook until browned and no longer pink; drain excess fat if needed.

Season the filling. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add green chiles and half of the sauce mixture. Simmer 3–4 minutes to thicken slightly. Turn off heat and let it sit for a minute.

Mix the creamy layer. In a small bowl, beat cream cheese until smooth. Add eggs, almond flour, baking powder, a pinch of salt, and 1/2 cup shredded cheese. Mix until you have a spreadable batter. This creates a light, keto-friendly “tortilla” layer.

Layer the casserole. Spread a thin layer of the remaining sauce in the baking dish. Add a layer of zucchini slices (or 2–3 low-carb tortillas if using). Dollop and gently spread half the cream cheese mixture over the zucchini. Spoon over half the beef mixture. Sprinkle with 2/3 cup cheese.

Repeat. Add another layer of zucchini, the rest of the cream cheese mixture, the remaining beef, and the last of the sauce. Finish with the remaining cheese on top.

Bake. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10–15 minutes more, until the top is bubbly and golden and the center is hot.

Rest and garnish. Let the casserole rest 10–15 minutes so it sets and slices cleanly. Top with chopped cilantro. Serve with sour cream and avocado if you like.