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Melt or heat half the butter or oil in a large cast iron skillet or other large skillet over medium heat, then add in ground meat.
Season with ½ tsp of salt and the remaining dry seasoning. Add in 1 tablespoon coconut aminos and sauté until cooked through, then remove from pan.
Add in the remaining oil or butter, then the veggies. Add the remaining salt to the pan to help the veggies sweat and caramelize, lowering heat and adding in broth or water to help the process along.
After the veggies are tender and fragrant, add the meat back into the pan along with the coconut aminos and chicken broth. Cook over medium-high heat.
Top with cheese.