Taco Stir-Fry
This easy Taco Skillet is loaded with all your favorite taco flavors, but made into a quick and easy stir-fry. It will quickly become a new family weeknight dinner favorite!
Servings: 4
Ingredients
- 1 teaspoon Oil
- 1 Tablespoon Butter
- 1 Zucchini sliced
- 1/2 Onion chopped
- 3/4 Cup Carrots julienned or sliced
- 1 Bell Pepper chopped
- 1 Cup Frozen Corn
- 1 Cup Grape Tomatoes sliced
- Salt and Pepper
- 1/2 Pound Angel Hair Pasta (*see notes)
- 1 Clove Garlic minced
- 1 Pound Ground Beef (*see notes)
- 2-3 Tablespoons Taco Seasoning
- 1/4 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, 1/2 Onion, 3/4 Cup Carrots, 1 Bell Pepper, 1 Cup Frozen Corn
- Add a little salt and pepper to taste.Salt and Pepper
- Begin cooking the pasta.1/2 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, 1/4 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!
Notes
Ground beef: You can use plant-based meat, ground turkey or ground chicken as well.
Noodles: We like to use rice noodles or the glass sweet potato noodles.
Storage: Stir fry can be stored in the refrigerator for 4-5 days.
Nutrition
Serving: 1Cup | Calories: 615kcal | Carbohydrates: 62g | Protein: 30g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 88mg | Sodium: 230mg | Potassium: 943mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5600IU | Vitamin C: 62mg | Calcium: 62mg | Iron: 4mg