Heat the fat to medium high heat in a cast iron skillet. Add the onions and saute for 4 minutes.

Reduce heat to medium and add the garlic, chili powder, cumin, and salt. Saute for 2 more minutes.

Add the broth and tomatoes/puree and simmer on medium high for 8 minutes. Use a stick blender to purée or pour sauce into a blender and combine until smooth and set aside.

Place another tablespoon ghee or oil to the skillet to medium-high heat. Add the ground beef or ground chicken and season with taco seasoning. Cook for a few minutes while crumbling with a wooden spoon. Add reserved sauce and cover. Cook for 5 minutes on medium or until the beef/chicken is cooked through and no longer pink. Set aside.

Preheat the oven to 350 degrees F.

Place 5 slices of deli chicken in the bottom of a 9 inch cast iron skillet or casserole dish. Top with 1/2 the ground beef/chicken mixture, 1/2 the Monterey Jack cheese. Top with more deli slices, saucy chicken and cheese. Place in oven and bake for 20 minutes.

Garnish with slices of avocado, cilantro and Cotija cheese.