Cook and crumble the ground beef in a heavy bottom pot over medium-high heat—season with salt and pepper to taste. Remove from the pan with a slotted spoon to a bowl and set aside. Remove all but two tablespoons of oil from the pan and discard.
Add in the garlic, mushroom, and spinach. Cook for five more minutes. Add the ground beef back to the pot, followed by beef broth, beef bullion, and coconut milk.