Taco Stir Fry

by Kensie Kimball

Ingredients

  • 1 teaspoon oil
  • 1 tablespoon butter
  • Salt and pepper
  • 1 Zucchini, sliced
  • ½ Onion, chopped
  • ¾ Cup Carrots, Julienned or sliced
  • 1 Clove Garlic, minced
  • 1 Bell Pepper, chopped
  • 1 pound ground beef
  • 2-3 tablespoons taco seasoning
  • ¼ cup water
  • 1 cup frozen corn
  • 1 jalapeno, sliced
  • 1 cup grape tomatoes, sliced
  • 1 tablespoon fresh cilantro, chopped
  • ½ pound angel hair pasta

Instructions

  • In a pan over medium heat, add a drizzle of oil and the butter. Add the vegies and begin to sauté until soft.
  • Add a little salt and pepper to taste.
  • Begin cooking the pasta.
  • Remove from the pan and add 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.
  • Add all of the remaining ingredients except the pasta and cook for 5 additional minutes.
  • Add the pasta, stir and serve!
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