1 Tbsp. avocado oil

2 lb. ground beef

3/4 cup water

1/4 cup taco seasoning

2 large bell peppers, diced

1/4 large onion, diced

2 10-ounce cans diced tomatoes with green chiles, drained

1 cup cheddar cheese

Toppings:

Iceberg lettuce

Fresh tomatoes

Acovadoes

Fresh cilantro

Sour cream

In a large saute pan, heat avocado oil over medium-high heat. Add the ground beef. Cook, breaking apart with a spatula, for 8-10 minutes, until browned.

Add the water and taco seasoning. Bring to a boil, then simmer for 2-5 minutes, until it thickens and taco meat forms.

Transfer to a slow cooker. Add the diced peppers, onions and drained diced tomatoes with green chiles. Mix everything together.

Cover the crock pot and cook for 4 hours on low or 2-3 hours on high.

Right before serving, stir the casserole. Set the slow cooker to high and sprinkle with shredded cheese on top. Cover and cook for about 5 minutes, or until the cheese melts.

Top your casserole with any toppings you like.