This easy and kid-friendly meal can easily be prepared on busy weeknights when you don't have a lot of time to cook. I like to use extra lean grass-fed ground beef here because there isn't a chance to drain the fat off after cooking the beef. Leave the cheese off if you are dairy-free! Serve with a simple cabbage and cilantro salad with sliced avocados on the side.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
white onion
chopped
1 pounds
ground beef
3 cloves
garlic
crushed
1
jalapeño peppers
diced
2 teaspoons
ground cumin
1½ teaspoons
paprika
1 teaspoons
dried oregano
½ teaspoons
ground coriander
1½ teaspoons
Herbamare
(or sea salt)
1 cups
diced tomatoes
1½ cups
white basmati rice
rinsed and drained
2½ cups
chicken stock
2 cups
cooked
pinto beans
drained
1 medium
summer squash
diced
(or zucchini)
1 cups
grated
raw cheddar cheese
Garnish
1
limes
cut into wedges
½ cups
chopped
cilantro
