Can I make this dish gluten-free?

Absolutely! Simply substitute your favorite gluten-free pasta or rice noodles for the angel hair pasta, and double-check that your taco seasoning is gluten-free (or make your own from individual spices). The rest of the ingredients are naturally gluten-free, making this an easy adaptation.

How can I make this recipe vegetarian?

This stir-fry converts beautifully to a vegetarian meal. Replace the ground beef with crumbled tofu, tempeh, or a plant-based ground meat substitute. For added protein, toss in a can of drained and rinsed black beans or pinto beans. The taco seasoning works just as well with these alternatives!

What's the best way to julienne carrots quickly?

If you don't have advanced knife skills, use a julienne peeler (which looks like a vegetable peeler with teeth) to create perfect carrot strips in seconds. Alternatively, a food processor with a shredding attachment works well, or you can buy pre-julienned carrots in many grocery stores to save even more time.

My family doesn't like spicy food. How can I adjust this recipe?

This recipe is easy to modify for heat-sensitive palates. Use mild taco seasoning, omit the jalapeño completely, and make sure your taco seasoning doesn't contain cayenne pepper. You can always serve hot sauce on the side for family members who enjoy a spicier kick.

Taco Stir-Fry Recipe - Evelynseats

Name: Taco Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican Fusion
Ingredients: 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; 1 Jalapeno, sliced; 1 Tablespoon Fresh Cilantro, chopped; 1/2 Pound Angel Hair Pasta; 1 Pound Ground Beef; 2-3 Tablespoons Taco Seasoning; Salt and Pepper, to taste; 1 teaspoon Oil; 1 Tablespoon Butter; 1 Clove Garlic, minced; 1/4 Cup Water

Description

Taco Stir-Fry is a vibrant, quick, and healthy fusion dish blending sautéed vegetables, tender ground beef, and taco-inspired flavors with angel hair pasta. Perfect for busy weeknights, this one-pan meal is loaded with colorful veggies, savory seasoning, and a spicy jalapeno kick, all ready in just 30 minutes.

Ingredients

Units Scale

Vegetables

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
1 Jalapeno, sliced
1 Tablespoon Fresh Cilantro, chopped

Base

1/2 pound Angel Hair Pasta

Protein

1 pound Ground Beef

Seasoning

2–3 Tablespoons Taco Seasoning
Salt and Pepper, to taste

Other

1 teaspoon Oil
1 Tablespoon Butter
1 Clove Garlic, minced
1/4 cup Water

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Instructions

Prepare the Vegetables: Heat 1 teaspoon oil and 1 tablespoon butter in a pan over medium heat. Add the zucchini, onion, carrots, bell pepper, and frozen corn. Sauté the vegetables until they begin to soften, stirring occasionally for even cooking.
Season the Veggies: Add salt and pepper to taste while sautéing. Mix well to enhance the flavors of the vegetables as they cook.
Cook the Pasta: In a separate pot, begin cooking 1/2 pound of angel hair pasta as per the package instructions. Drain and set aside once cooked al dente.
Cook the Beef: Remove the veggies from the pan and set aside. Add 1 pound of ground beef to the pan and cook over medium heat until it is almost cooked through. Drain any excess grease, then return the beef to the heat.
Add Seasoning: Add 2-3 tablespoons of taco seasoning and 1/4 cup of water to the beef. Stir and cook for about 2 minutes until the mixture thickens and the beef is well-coated with seasoning.
Combine and Simmer: Add the sautéed veggies back into the pan along with the garlic, sliced jalapeno, chopped cilantro, and grape tomatoes. Stir well, then cook everything together for an additional 5 minutes so that flavors meld.
Add Pasta & Serve: Finally, add the cooked pasta to the pan, toss to combine everything thoroughly, and serve hot. Garnish with extra cilantro or jalapeno if desired.

Notes

Swap ground beef with ground turkey or chicken for a lighter option.
Use gluten-free pasta to make this recipe gluten-free.
Adjust the amount of jalapeno for desired spice level, or omit for a milder taste.
You can add shredded cheese or a squeeze of lime upon serving for extra flavor.
This stir-fry works great as leftovers and can be reheated for lunch the next day.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 7g
Sodium: 650mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 5g
Protein: 22g
Cholesterol: 55mg