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Taco Stir-Fry

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Zucchini Pepper Pasta with Seasoned Beef is a vibrant, quick, and flavorful one-skillet meal packed with fresh vegetables, tender angel hair pasta, and spiced ground beef. Perfect for a cozy, weeknight dinner with Mediterranean and Mexican fusion flavors.

Ingredients

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

1 clove garlic, minced

1 pound ground beef

2–3 tablespoons taco seasoning

¼ cup water

1 jalapeño, sliced (optional)

1 tablespoon fresh cilantro, chopped

Instructions

  • Cook pasta in salted boiling water, drain and set aside.

  • Brown ground beef in a skillet, add taco seasoning and water, simmer, then remove and set aside.

  • In the same skillet, heat oil and butter, sauté zucchini, onion, carrots, bell pepper, and corn.

  • Stir in garlic and tomatoes; cook until fragrant.

  • Return beef to skillet, add pasta and jalapeño; toss to combine and heat through.

  • Remove from heat, sprinkle with cilantro, and serve.

Notes

Substitute beef with lentils for a vegetarian version.

Use fresh corn instead of frozen if preferred.

Add cheese, beans, or spice for variation.

Store leftovers up to 3 days in the fridge or 1 month in the freezer.

Find it online: https://justsosavory.com/taco-stir-fry/