1-Preheat your oven to 400°F (200°C). Get your ingredients ready by chopping the sweet potatoes, onion, and garlic this is where I multitask to save time, like chopping while the beef browns.

2-Heat 1 tablespoon of avocado oil in a large pot or skillet over medium-high heat. Sauté the chopped onion for 3-5 minutes until it softens, then add the minced garlic and 1 pound of lean ground beef. Break the meat into small pieces and brown it for a few minutes.

3-Stir in 1 teaspoon of Italian seasoning, the optional chopped tomato, chopped sweet potatoes, sea salt, and black pepper. Cover and cook, stirring now and then, for 5-10 minutes until the sweet potatoes start to soften.

4-Add 5 ounces of baby spinach, cover again, and cook for 1-2 minutes until it wilts down.

5-Transfer everything to a casserole dish, spread it out evenly, and sprinkle 1 to 2 cups of grated cheese on top.

6-Bake for 15-25 minutes until the cheese melts and gets that golden bubbly look.

7-Serve it warm, maybe with some chopped green onions on top for extra flair. And remember, leftovers keep in the fridge for up to 5 days!