Heat the oil in your largest skillet/saute pan/Dutch oven/wok over high heat and add the ground beef, and chop up in the pan with a spatula
When the beef is beginning to brown but is still pink in the middle reduce heat to medium high, add the onions and garlic. Cook until the residual moisture has evaporated and the onions soften.
Add the seasonings, stir and cook briefly for 30 seconds
Add the green chile, and cook until the moisture once again evaporates and is sizzling.
Add the squash and gently toss to coat in the seasoned meat
Every few minutes fold the squash mixture over to distribute. Taste for salt and season accordingly.
When the squash has just begun to soften but still has some crunch, turn the heat off, and sprinkle the cheese over top.
Cover and let steam until the cheese has melted.
Serve with cilantro and lime in a bowl.
