Preheat oven to 375 degrees F.

In a skillet over medium heat, heat up about a tablespoon of avocado oil. Cook the grass-fed beef in the skillet until it's halfway done.

Once the beef is halfway done, throw in the red onion, zucchini, garlic, chili powder, and sweet potato into the skillet! Add in the salt + pepper too! Cook all of this together until the beef is fully cooked.

Once the beef and veggie mixture is cooked, add it a to glass baking pan (I used a larger square one), but you can use like a 7x11 glass pan.

In that same skillet you cooked the beef in, keep it on a medium heat. Add in the bone broth, coconut milk, and olive oil and bring to a boil. Keep whisking it in the pan, so it doesn't burn the bottom. You want to bring the liquid up to a boil, so it reduces and thickens. Boil it for about 10 minutes.

In a separate bowl, take the tapioca flour and a little bit of water, like 2 tbsp of water, and mix it together. This creates a slurry. Add this to the boiling liquid in the skillet.

Turn off the heat once the liquid is reduced and thickened. Add to the beef mixture.

Top with the shredded cheese. Bake for 15-20 minutes.