Preheat your oven according to the sweet potato fries package directions and get them baking right away since they'll take the longest. While the fries cook, slice the mushrooms and dice the tomatoes, then prep your other toppings (slicing green onions, olives, and having your guacamole ready). This mise en place approach means everything will be ready when you need it, allowing you to focus entirely on building the loaded fries at the end.

Heat a large skillet over medium-high heat and add the ground beef and sliced mushrooms together. Cook until the beef is completely browned and the mushrooms are softened, breaking up the meat as it cooks—this usually takes about 8-10 minutes. The mushrooms will release moisture and help flavor the beef; I like cooking them together rather than separately because it saves a step and they create a more cohesive filling. Once cooked through, drain off any excess fat by tilting the pan and using a paper towel to absorb it.

Return the drained beef and mushrooms to the skillet over medium heat. Season with salt and pepper to taste, then stir in the taco seasoning packet along with water according to the packet directions (usually 1/4 to 1/3 cup). Simmer for 2-3 minutes, stirring occasionally, until the sauce coats the meat and becomes fragrant. Reduce heat to low and keep warm until the fries are ready.

When the sweet potato fries are golden and crispy according to package timing, carefully spread them on an oven-safe platter or baking sheet. Top the hot fries with the warm beef mixture from Step 3, distributing it evenly. Sprinkle the shredded cheddar cheese over the top in an even layer. Preheat your oven to broil on high and place the loaded fries on the middle rack, watching carefully until the cheese melts and just begins to brown—this usually takes 3-5 minutes. I keep a close eye during broiling because cheese can brown quickly and you want it creamy, not burned.

Remove the loaded fries from the broiler and immediately add your prepared toppings: scatter the diced tomatoes, sliced green onions, and sliced black olives over the melted cheese. Dollop with guacamole and serve immediately while the fries are still crispy and warm.