Steak and Asparagus Quinoa Bowl
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Easy Beef Fajita Pasta Recipe
If you’re out of tortillas and taco tuesday rolls around, this dish is the perfect way to celebrate without having to run to the store. Beef fajita pasta is creamy, filling, and satisfying to every degree possible. It also comes together in under 30 minutes, which is great for weekdays or any other night you’re limited on time.
Ease of Making: Medium
How to Make Beef Fajita Pasta
A comforting collision of two worlds, this fajita pasta combines traditional mexican spices like cumin, cilantro, chili powder and paprika with a hearty and filling pasta. Sour cream (or yogurt) is added to give this pasta the creamy texture we all love in a pasta dish.
This recipe calls for flank steak but you can easily sub in chicken or shrimp if red meat isn’t your thing. You’ll cook each of these with the same process but cooking times will vary.
How to Cook Beef Fajita Pasta
Start by cooking your chosen pasta according to package instructions. We like pasta shapes that really hold onto the sauce like bowties, rotini, or shells. Using a shaped pasta ensures that the sauce makes it into every crevice, giving you a flavorful experience in every bite.
Next, slice your steak, onions and bell peppers into thin strips like you would for traditional fajitas and dice the tomato. In a separate bowl, combine the seasonings together and set aside
Once your protein, veggies and fajita seasoning is prepped, heat oil in a skillet on medium high heat and add in the steak, searing until golden brown. This should take about five to seven minutes. When the steak is finished cooking, season with the fajita mix and stir well. Then add the bell peppers, red onion, and tomatoes and cook until vegetables are tender.
While your vegetables are finishing, drain the cooked pasta using a colander and add it to the pan. Add the yogurt (or sour cream) and stir until mixed.
Meal Prep Tips for Beef Fajita Pasta
- Store leftovers in the fridge for up to three days.
- Use canned diced tomatoes if you don’t have fresh tomatoes. Some great options include fire roasted diced tomatoes or rotel which would add even more heat.
Beef Fajita Pasta
Equipment
- knife
- cutting board
- spatula
- saute pan
- boiling pot
Ingredients
- 12 oz flank steak (or your choice cut)
- 1 cup dried pasta (rotini)
- 1 each bellpepper
- 1/2 each small red onion
- 1 small roma tomato
- 1 cup frozen corn (or canned)
- 1/2 cup yogurt (or sour cream)
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp dried oregano
- 1/4 tsp dried cilantro (or 1 tbsp fresh)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt and pepper
- 1 tbsp olive oil
Instructions
- Boil pasta according to package instructions
- Meanwhile, slice the steak, bell peppers, and red onions into thin strips. Dice the tomato.
- Mix all spices together in a small bowl
- Heat oil in a skillet on medium-high heat. Add the steak and sear until golden brown (about 4 to 5 minutes)
- Season with the spices and stir well. Then add the bell peppers, red onion, and tomatoes. Saute until veggies are tender (about 3 to 4 minutes)
- Drain the cooked pasta and add it to the skillet. Add the yogurt (or sour cream) and stir until thoroughly mixed.
- Lastly, add the corn. Season with additional salt and pepper to preferred taste. Eat and enjoy!
If you love this recipe, check out these other recipes we know you’ll love too:
Steak and Eggs with Asparagus
Steak and Eggs with Asparagus
Equipment
- knife
- cutting board
- tongs
- saute pan
- spatula
Ingredients
- 2 each top round steaks (thinly sliced, 6 oz each)
- 2 each large eggs
- 6 oz asparagus
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 tsp parmesan cheese
Instructions
- Tenderize the meat by pounding it with a meat mallet OR marinate the meat with an acidic component such as balsamic vinegar for 30 minutes
- Season the meat with garlic powder and salt
- Heat a tsp of oil in a pan on low medium heat. Gently crack the eggs into the pan and cover it with a lid for 2 to 3 minutes until the egg whites are set. After it has cooked, remove the cooked eggs from the pan.
- Using the same pan, turn up the heat to medium-high heat. Add a tbsp of olive oil and sear the steaks on each side for 3 to 5 minutes until it reaches your desired doneness
- Then, add the asparagus to the same pan. Season with garlic powder and salt. Cover with a lid and let it steam for 3 to 5 minutes
- Remove both the steak and asparagus from the saute pan. Serve the meal with the eggs.
- Optional: Sprinkle the eggs with red pepper flakes and add parmesan cheese on top of the asparagus for added flavor. Enjoy!
Buffalo Chicken Salad
Buffalo chicken salads offer a delicious and nutritious option for those seeking a flavorful and satisfying meal. Combining the tangy taste of buffalo chicken with crisp greens, fresh vegetables, and creamy dressing creates a harmonious balance of flavors and textures. One compelling reason to indulge in buffalo chicken salads is their versatility and adaptability to various dietary preferences and restrictions. Whether you’re following a keto, paleo, or gluten-free diet, buffalo chicken salads can easily be customized to suit your needs by adjusting the ingredients and dressing options. A
Buffalo chicken salads are a great way to incorporate lean protein into your diet, helping to keep you feeling full and satisfied while supporting muscle growth and repair. With their bold flavors, nutrient-rich ingredients, and customizable nature, buffalo chicken salads are an excellent choice for anyone looking to enjoy a delicious and wholesome meal that’s both easy to make and enjoyable to eat.
Buffalo Chicken Salad
Equipment
- knife
- cutting board
- baking dish
- oven
Ingredients
- 12 oz boneless chicken thighs
- 1/2 cup buffalo hot sauce
- 1 each red bell pepper
- 1 cup celery sticks
- 1/4 cup diced red onions
- 4 cups romaine lettuce
- 4 tbsp ranch dressing
Instructions
- Pre-heat the oven to 425F
- Slice all your veggies into small bite size pieces
- Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
- Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
- After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
- Assemble the chicken on top of the salad ingredients and serve with ranch dressing
BBQ Chicken with Roasted Vegetables
BBQ chicken with roasted vegetables is one of the most classic Americana dishes. It’s flavorful, nostalgic, and can actually be really healthy. Chicken is already a lean meat with a good amount of protein while the roasted veggies are a great source of fiber and nutrients. Picking the right bbq sauce is the key. You can find low sugar sauces if you’re watching calories or simply sauce it a little lighter.
This bbq chicken recipe is also perfect for meal prep as the chicken can be cut up and mixed with other sides. It works well on salads or as a sandwich. The roasted veggies can be paired with another protein easily. Both parts also reheat well although the chicken is likely to last a day or two longer so make sure to eat your veggies first.
The one sheet pan is a great way to cut down on dirty dishes and save time. You also don’t have to worry about multiple timers. Set it in the oven, remove the veggies at the 30 minute mark, and finish up the chicken. That’s what makes this version of bbq chicken and veggies a great choice for busy meal preppers.
BBQ Chicken With Roasted Vegetables
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 4 each chicken leg quarters
- 12 oz green beans
- 2 each sweet potatoes
- 1/2 each small red onion
- 1/2 cup bbq sauce
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- Pre-heat oven to 425F. Line a sheet pan with parchment paper or aluminum foil
- Slice red onions. Peel sweet potato and slice into 1/4 inch circles
- Place all ingredients on the sheet pan. Season with paprika, garlic powder, and salt. Coat with olive oil
- Bake in the oven for 30 minutes.
- After 30 minutes, remove the sheet pan from the oven. Place the vegetables on a plate.
- Keep the chicken on the sheet pan. Baste the chicken with the bbq sauce and completely cover with the sauce. Place it back into the oven for 10-20 minutes until it is fully cooked to an internal temperature of 165F.
- Remove from the oven and serve with the veggies. Enjoy!
Notes
Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.
Ground Beef Stir Fry
Ground Beef Stir Fry
Equipment
- knife
- cutting board
- wok
- spatula
Ingredients
- 12 oz lean ground beef
- 2 cups stir fry vegetable mix (pre-packaged section of produce aisle)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp hoisin sauce
- 1 tbsp olive oil
Instructions
- Heat a wok to medium-high heat and add olive oil
- Add ground beef to the pan. Break into pieces and saute until golden brown and fully cooked (about 6 to 7 minutes)
- Add garlic powder, salt and the stir fry mix. Mix well until veggies are tender
- Add hoisin sauce in the end and mix well
- Serve with rice, noodles, or lettuce wraps. Enjoy!
Salmon Pesto Pasta
Salmon Pesto Pasta
Equipment
- knife
- cutting board
- blender
- sheet pan
- oven
- boiling pot
- spatula
Ingredients
- 1.5 cups dry pasta (rotini)
Salmon and seasonings
- 12 oz salmon
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Arugula pesto
- 2 cups fresh arugula
- 1/2 cup olive oil
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Pre-heat oven to 400F
- First, boil the pasta according to the package instructions
- Meanwhile, season the salmon with garlic powder, salt, and coat with olive oil
- Next, place the salmon in the oven and bake it for 10-15 minutes
Arugala pesto
- Meanwhile, place the arugula, olive oil, garlic powder, and salt in a blender. Blend until smooth. Season with salt to preferred taste
- After the pasta cooks, drain and add it to a mixing bowl and add the pesto (add the amount of pesto to your preferred taste)
- Remove the cooked salmon from the oven. Using two forks, shred the salmon.
- Place the salmon on top of the pasta and enjoy!
Tomato Pesto Chicken Potato Salad
Tomato Pesto Chicken Potato Salad
Equipment
- knife
- cutting board
- boiling pot
- mixing bowl
- indoor grill pan
- tongs
Ingredients
- 12 oz boneless chicken thighs
- 4 tbsp tomato pesto sauce
- 4 cups baby spinach
- 2 each small red potatoes (diced)
Instructions
- Boil the potatoes in a pot and cook for about 12 to 15 minutes until the potatoes are fork-tender
- Meanwhile, marinate chicken with half of the tomato pesto sauce
- Then, heat an indoor grill pan on medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until it is golden crispy. Make sure it fully cooks to an internal temperature of 165F
- Let the chicken rest for a few minutes before slicing it into bite-size pieces
- Once the potatoes have cooked, drain it and set it aside
- In a bowl, add the potatoes, chicken, spinach, and the rest of the tomato pesto sauce. Mix all ingredients well
- This dish can be served hot or cold
Basil Pesto Chicken Pasta Salad
Basil Pesto Chicken Pasta Salad
Equipment
- knife
- cutting board
- tongs
- boiling pot
- saute pan
- mixing bowl
Ingredients
- 12 oz boneless chicken thighs
- 4 tbsp basil pesto sauce
- 2 cups arugula
- 1 cup cherry tomatoes (sliced)
- 1 cup dry rotini pasta
Instructions
- Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
- Then, boil the pasta and cook according to packaged instructions
- Next, marinate chicken with half of the basil pesto sauce
- Then, add olive oil to a skillet on medium high heat and sear the chicken on both sides until it is golden crispy and cooks to an internal temperature of 165F
- After the chicken has finished cooking, let it rest on a cutting board for a few minutes before slicing. Slice it into bite size pieces
- Once the pasta has cooked, drain it and set it aside
- In a bowl, add pasta, chicken, arugala, cherry tomatoes, and the rest of the basil pesto sauce. Mix all ingredients well
- This dish can be served hot or you can chill it in the refrigerator and eat the next day
Instant Pot Barbacoa Beef
Instant Pot Barbacoa Beef
Equipment
- knife
- cutting board
- Instant Pot
Ingredients
- 1.5 lbs chuck roast
- 4 cloves garlic
- 1 can (3.5 oz) chipotles in adobo sauce
- 1 can (4 oz) diced green chiles
- 1 small red onion (sliced)
- 1/4 cup lime juice
- 2 tbsp vinegar
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 each bay leaf
- 1/2 cup cilantro (chopped)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup water
Instructions
- Add chipotle peppers, diced green chiles, onions, garlic, lime juice, vinegar, and water in a blender. Blend until smooth
- Place chuck roast at the bottom of the Instant Pot
- Pour in the blended sauce
- Add seasonings and cilantro. Mix well
- Securely close the lid and set vent to "sealing". Press "Manual", then press "pressure" until it says "high pressure". Then adjust the timer to 50 minutes. Let it cook, and then follow the manual instructions to turn the vent to "venting" and wait until all the steam has released and the valve drops.
- Remove the lid. Shred the beef using two forks. Serve with a bowl of rice, on top of nachos, or with salad.
Steak and Asparagus Quinoa Bowl
Equipment
Ingredients
Instructions