Paleo Tex-Mex Casserole

Preheat oven at 375. Chop, dice and mince all veggies and garlic. Saute all veggies with coconut oil til about fork tender. Remove from pan for later. In same pan brown the ground beef, top with taco seasoning mix. Peel 5 cups sweet potatoes and grate. Set in a large mixing bowl. With 1/2 cup coconut oil, pour over shredded sweet potatoes and toss. Sprinkle on top with onion powder, chili powder and ground coriander. Mix together. Add back to pan with ground beef, the cooked veggies and diced tomatoes. Mix and cook for 3 minutes. Transfer this veggie and meat mixture to 9x13 pan. Top with seasoned, shredded potatoes, cover with foil and bake at 375 for 20-30 minutes til sweet potatoes have browned and crisped up a bit. To serve top with avocado and maybe hot sauce on the side. For leftover, top with a runny fried egg, will make a great breakfast too with the egg.