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This easy Taco Stir Fry is loaded with all your favorite taco flavors, juicy ground beef, tender veggies, and bold seasoning, all tossed together in one quick, family-friendly skillet dinner.
It’s everything you love about tacos, but faster, easier, and made in less than 30 minutes (yes, please 🙌).
Serve it with chips and salsa, warm tortillas, or a side of black beans, and you’ve got a weeknight dinner that disappears fast.
Because let’s be honest… can we get an amen for meals that are:
- quick
- packed with flavor
- and actually get eaten by everyone at the table?
Same.
And if your family loves tacos as much as ours does, this taco stir fry is about to land on repeat.
What’s Needed to Make Taco Stir Fry?
This taco skillet is a cinch to make and requires few ingredients. Here’s what you’ll need for this Mexican-inspired stir-fry:
- Oil + Butter: for sautéing and flavor
- Zucchini: adds freshness and texture
- Onion: builds savory flavor
- Carrots: a little natural sweetness and crunch
- Garlic: because every good skillet starts here
- Bell Pepper: color and sweetness
- Ground Beef: hearty, protein-packed base
- Taco Seasoning: adds that signature taco flavor
- Water: helps create a light sauce
- Frozen Corn: easy and sweet
- Jalapeño: for a little kick
- Cilantro: fresh finish
- Angel Hair Pasta: quick-cooking and light
The measurements for each ingredient can be found in the recipe card at the end of the post. Keep scrolling for all the details!
How to Make Taco Stir Fry
This recipe comes together quickly, so have everything prepped and ready to go:
- Cook the veggies: Heat oil and butter in a large skillet over medium-high heat. Add zucchini, onion, carrots, garlic, and bell pepper. Sauté until tender. Lightly season with salt and pepper, then remove from the pan.
- Cook the pasta: Meanwhile, cook the angel hair pasta according to package directions. Drain and set aside.
- Brown the beef: In the same skillet, cook the ground beef until almost done. Drain excess grease.
- Add seasoning: Stir in taco seasoning and water. Cook until slightly thickened, about 2 minutes.
- Bring it together: Add corn, jalapeño, cilantro, and the cooked veggies back to the pan. Cook for another 3–5 minutes.
- Finish with pasta: Toss in the cooked pasta and mix until everything is well combined and heated through.
Serve immediately and load it up with your favorite taco toppings!
Tips for Making a Taco Skillet
- Use a large skillet – gives everything room to sear instead of steam
- Don’t overcook the pasta – it will continue to soften when mixed in
- Prep ahead – this recipe moves fast once you start cooking
- Customize the heat – add more jalapeño or cayenne if you like it spicy
- Make it your own – try adding black beans, shredded cheese, avocado, or a squeeze of lime
Taco Stir Fry FAQs
Taco stir fry is a quick and easy dinner that combines taco-seasoned ground beef with vegetables and pasta or noodles for a quick, easy meal.
Yes! You can swap the pasta for rice, cauliflower rice, or even serve it as a taco filling.
Angel hair cooks quickly, but you can also use spaghetti, rice noodles, or even ramen.
Yes—this reheats well and can be made 1–2 days in advance for easy meals.
Store in an airtight container in the fridge for up to 4–5 days.
Reheat in a skillet over medium heat with a splash of water or oil, or microwave in short intervals, stirring in between.
If stored properly in an airtight container, it will keep in the fridge for 4-5 days.
Absolutely! You can also use the following: plant-based meat, ground turkey, ground chicken, or load it up with extra veggies and make it vegetarian.
If you’re stuck in a dinner rut, this taco stir fry is the kind of recipe that saves the night. It’s quick, flavorful, and made with ingredients you probably already have on hand. It’s a meal that feels a little different than your usual tacos, but still hits all the same cravings.
More QUICK AND EASY DINNER IDEAS:
- Easy Korean Ground Beef
- Cilantro Lime Chicken Burrito Bowl
- Sizzling Italian Spaghetti
- 15 Minute Chicken Stir Fry
- Ground Beef and Potatoes
Taco Stir-Fry
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
- 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 Jalapeno, sliced
- 1 Tablespoon Fresh Cilantro, chopped
Instructions
- In a pan over medium heat, add a drizzle of oil and the butter. Add the veggies and begin to sauté until soft.1 teaspoon Oil, 1 Tablespoon Butter, 1 Zucchini, ½ Onion, ¾ Cup Carrots, 1 Bell Pepper, 1 Cup Frozen Corn
- Add a little salt and pepper to taste.Salt and Pepper
- Begin cooking the pasta.½ Pound Angel Hair Pasta
- Remove from the pan and add the ground beef.1 Pound Ground Beef
- Cook until almost cooked through, drain any grease and return to the heat.
- Add the seasoning and water and cooking, stirring occasionally until thickened, about 2 minutes.2-3 Tablespoons Taco Seasoning, ¼ Cup Water
- Add all of the remaining ingredients except the pasta and cook for 5 additional minutes.1 Clove Garlic, 1 Jalapeno, 1 Tablespoon Fresh Cilantro, 1 Cup Grape Tomatoes
- Add the pasta, stir and serve!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely delicious! I did not add the noodles, but only because we had noodles last night. I opted for a pan fried tortilla with this scooped on top. Definitely making again.
That sounds perfect Amanda!! Thank you so much for the feedback!
Left out the noodles because we thought it would mess with the texture, but the meat to vegetable ratio was perfect! Added a lot of flavor and easy nutrition.
So glad you enjoyed it Sandra!
Well, the flavor was good, with the taco spice and all the vegetables, but neither of us thought the consistency was pleasing, like it had pasta in it but was totally dry. I even added more water in addition to the 1/4 cup called for, but really, that made no difference. After my husband had eaten some of it, I asked how he liked it, and he said, “It’s missing something.” I said, “Like sauce?” and he said “Exactly.” Anyway, I usually love your recipes, but sadly, I think this one misses the mark.
Thank you so much for the feedback Helen!