Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Add diced red bell pepper and sliced mushrooms to the skillet. Cook for 4 minutes until vegetables are tender.
Stir in halved cherry tomatoes, smoked paprika, ground cumin, dried oregano, black pepper, and salt. Cook for 2 minutes, stirring frequently.
Pour in beef broth and stir to combine. Let simmer for 3 minutes to allow flavors to meld.
Add chopped fresh spinach and cook until wilted, about 2 minutes.
Remove from heat and serve warm.