Taco Stir-Fry

Why You’ll Love This Recipe

• Colorful and nutritious: a medley of zucchini, bell pepper, carrots, corn, and tomatoes adds freshness and crunch.
• Easy one-skillet cooking: everything comes together quickly without multiple pots.
• Flavor-packed: garlic, taco seasoning, butter, and cilantro create a delicious fusion of Mediterranean and Mexican-inspired tastes.
• Kid-friendly, but with optional jalapeños for a spicy kick.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon oil
• 1 tablespoon butter
• 1 zucchini, sliced
• ½ onion, chopped
• ¾ cup carrots, julienned or sliced
• 1 bell pepper, chopped
• 1 cup frozen corn
• 1 cup grape tomatoes, sliced
• Salt and pepper, to taste
• ½ pound angel hair pasta (*see notes)
• 1 clove garlic, minced
• 1 pound ground beef (*see notes)
• 2–3 tablespoons taco seasoning
• ¼ cup water
• 1 jalapeño, sliced (optional)
• 1 tablespoon fresh cilantro, chopped

Directions

1. Prep pasta: Cook the angel hair pasta in salted boiling water according to package directions. Drain and set aside.
2. Cook beef: In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it apart. Drain excess fat, then stir in taco seasoning and ¼ cup water. Simmer until the sauce thickens slightly, about 2 minutes. Remove beef from skillet and set aside.
3. Sauté veggies: Heat oil and butter in the same skillet. Add zucchini, onion, carrots, bell pepper, and corn. Season with salt and pepper. Cook, stirring, until vegetables begin to soften, about 5–7 minutes.
4. Add garlic and tomatoes: Stir in minced garlic and sliced grape tomatoes. Cook for another 2 minutes until fragrant.
5. Combine everything: Return the seasoned beef to the skillet along with any juices. Add cooked pasta and sliced jalapeño. Toss everything gently until well combined and heated through, about 2–3 minutes.
6. Finish with cilantro: Remove from heat, sprinkle with fresh cilantro, and serve.

Servings and timing

• Servings: 4
• Total time: ~25 minutes (Prep: 5 minutes, Cook: 20 minutes)

Variations

• Vegetarian: Substitute ground beef with cooked lentils or plant-based crumbles.
• Spicy: Increase jalapeño, add a dash of cayenne or crushed red pepper.
• Cheesy: Sprinkle shredded cheddar or cotija cheese before serving.
• Protein swap: Use ground turkey, chicken, or even diced chicken breast seasoned similarly.

storage/reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Microwave on medium power, stirring halfway through. Alternatively, reheat on the stovetop with a splash of water or broth to keep it moist.

FAQs

1. Can I use other pasta shapes?

Yes—spiral pasta, penne, or fusilli work well. Just adjust cooking time as needed.

2. Can I use fresh corn instead of frozen?

Absolutely—cut kernels from 1 ear of fresh corn and add them when sautéing vegetables.

3. What kind of taco seasoning should I use?

Either store-bought or homemade taco seasoning works. Adjust to your taste if it’s salty or spicy.

4. Can I prep this ahead of time?

You can chop veggies and cook the meat ahead. Just combine and finish cooking when ready to serve.

5. My vegetables release a lot of water—how can I avoid soggy pasta?

Cook on medium-high heat and avoid covering the skillet. If needed, drain excess liquid before adding pasta.

6. Can I make this dairy-free?

Omit the butter or use dairy-free margarine or oil instead.

7. Is ½ pound of pasta enough?

Yes, for a hearty 4-serving meal. Increase to 3/4 pound for more pasta or bigger appetites.

8. How do I store leftovers without the pasta getting mushy?

Toss leftover pasta with a little olive oil before storing. Reheat gently with extra water or broth.

9. Can I add beans for extra protein?

Yes—black beans or pinto beans work well. Rinse and drain before adding when combining everything.

10. What if I don’t like cilantro?

Skip the cilantro or swap it for fresh parsley or green onion instead.

Conclusion

This Zucchini Pepper Pasta with Seasoned Beef is a simple, colorful, and crowd-pleasing dish that balances fresh vegetables, spiced meat, and tender pasta. It’s perfect for a quick weeknight dinner and adapts easily to your preferences. Enjoy this flavorful meal knowing it comes together fast—with minimal cleanup!

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