Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add 1 pound of lean ground beef and 1 diced onion to the skillet, cooking until the beef is nearly browned and the onions are translucent, about 5 minutes.

Stir in 3 cloves of grated garlic, 2 tablespoons of chili powder, and 1 teaspoon of ground cumin, allowing the mixture to cook for an additional minute.

Transfer the cooked beef and onion mixture to a plate and set aside, wiping the skillet clean to remove excess grease.

In the same skillet, combine 2 medium diced sweet potatoes, 1 can of fire-roasted diced tomatoes, 1 can of diced green chiles, and 0.5 cup of water. Stir well, cover, and simmer for about 20 minutes.

Once the sweet potatoes are tender, return the beef mixture to the skillet, stirring together thoroughly for about 2-3 minutes on low heat.

If using shredded cheddar cheese, sprinkle it on top, cover, and let it sit on low heat until melted and bubbly.

Remove from heat and garnish with fresh cilantro and avocado slices before serving.