Average Recipe
Prep Time
25 minutes
Cook Time
30 minutes

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. 

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


1 limes cut into wedges
½ cups chopped cilantro