Prep your ingredients. Dice the onion, slice or dice the bell peppers, mince the garlic, and shred the pepper jack. Have your spices measured and ready.

Heat the skillet. Place a large skillet over medium-high heat. If your beef is very lean, add 1 tablespoon oil; otherwise, you can skip it.

Brown the beef. Add the ground beef and break it apart with a spatula. Season lightly with salt and pepper. Cook 5–7 minutes, stirring occasionally, until browned with crispy edges. If there’s excess grease, spoon off most of it, leaving about 1 tablespoon in the pan for flavor.

Sauté the aromatics. Push the beef to one side. Add onion and peppers to the empty space. Cook 3–4 minutes until slightly softened. Stir in garlic and cook 30 seconds, just until fragrant.

Toast the spices. Sprinkle cumin, smoked paprika, and chili powder over the mixture. Stir and cook 30–60 seconds to bloom the spices. This step deepens flavor and prevents a raw spice taste.

Add tomato paste and broth. Stir in the tomato paste until it coats everything. Pour in the broth and scrape up any browned bits from the bottom of the pan. Simmer 2–3 minutes until slightly thickened and glossy.

Taste and adjust. Add more salt and pepper if needed. If you want extra heat, a pinch of red pepper flakes or hot sauce works well here.

Melt the cheese. Reduce heat to medium-low. Sprinkle the pepper jack evenly over the skillet. Cover and let it melt for 2–3 minutes, or stir it through for a creamy, saucy finish.

Finish and serve. Top with sliced green onions or chopped cilantro. Add a squeeze of lime for brightness, if you like. Serve over rice, tuck into warm tortillas, or scoop with bread.