Start by placing a large skillet over medium heat. Add 1 tablespoon of avocado oil and let it warm for about 1 minute until it shimmers.
Add the diced yellow onion to the skillet. Sauté for about 3-4 minutes, or until the onions become translucent.
Stir in the chopped baby bella mushrooms and minced garlic. Cook for an additional 3-5 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
Push the vegetables to one side of the skillet and add the ground beef. Break it up with your spatula and cook until browned, about 5-7 minutes.
Once the beef is fully cooked, sprinkle in the dried oregano and sea salt. If desired, drizzle in the coconut aminos or soy sauce for an extra layer of flavor and stir everything together.
Fold in the baby spinach and cook for another 1-2 minutes, just until the spinach wilts down.
Taste and adjust seasoning if necessary. Serve the 30-Minute Ground Beef and Mushroom Skillet warm, either on its own or with a side of rice or quinoa.
