In a nonstick large pan or wok, heat olive oil over medium heat. Add the ground meat and chop up into fine pieces with a wooden spoon as it cooks. Add the chili powder, cumin, salt, and pepper. Once the meat is almost cooked through, add the diced tomatoes (cover and refrigerate the other 14 ounces for the Mexican Beans, Rice, and Veggie Casserole), Diced Red pepper, and green chilis and cook for 4-5 minutes until the red pepper has softened.
Roughly dice the leftover sweet potato fries. Add them to the wok. Stir and cook through for another few minutes. Taste and season with more salt if needed. Top with shredded cheese and pull off the heat.
Serve over a little baby spinach with Cilantro, Green onions, avocado (salt it) and lime slices to squeeze over.

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