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Easy Beef Fajita Pasta Recipe

Beef fajita pasta

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

Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Servings: 4

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 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried cilantro (or 1 tbsp fresh)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt and pepper
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: sauce pan, skillet, knife, cutting board, tongs
  • Boil pasta according to package instructions
  • Slice steak into thin strips
  • Slice bell peppers and red onion into thin strips. Dice tomato. Mix all seasonings together in a small bowl

Cooking Method:

  • Heat oil in a skillet on medium high heat. Add the steak and sear until golden brown (about 5 to 7 minutes)
  • Add the fajita seasonings and stir well. Then add the bell peppers, red onion, and tomatoes. Saute until veggies are tender.
  • 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:

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One Pan Taco Rice

One Pan Taco Rice

Servings: 2

Ingredients

  • 10 oz lean ground beef
  • 10 oz diced butternut squash
  • 1/2 cup diced red onion
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup chopped cilantro
  • 8 oz tomato sauce
  • 1 cup cooked brown rice
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tsp paprika

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: knife, cutting board, saute pan, spatula
  • Cook brown rice according to package instructions
  • Dice the butternut squash (or you can use pre-cut butternut squash)
  • Dice the red onions, slice the cherry tomatoes, and chop the cilantro
  • Pre-heat a saute pan on medium to high heat

Cooking Method:

  • Add olive oil to the heated saute pan and add the ground beef
  • Season the ground beef with chili powder, cumin, paprika, garlic powder, salt, and pepper. Brown the meat until it is fully cooked
  • Add the tomato sauce. Stir in the butternut squash and rice. Mix all ingredients well
  • Add the fresh cherry tomatoes and cilantro at the end

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Beef Taco with Jicama Tortillas

beef jicama tacos

Beef Taco with Jicama Tortillas

Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Servings: 2

Ingredients

  • 10 ounces lean ground beef
  • 1 package pre-sliced jicama tortillas packages typically come with 10-12 slices
  • 1/4 cup diced white onions
  • 1 cup sliced cherry tomatoes
  • 1 cup chopped cilantro
  • 1 each lime
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp olive oil

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: saute pan, bowl, board, knife
  • Wash and rinse cherry tomatoes
  • Wash and rinse the cilantro and chop
  • Dice onions

Cooking Method:

  • Add 1 tbsp of olive oil to saute pan on medium high heat. Add the diced onions and season with a pinch of salt. Saute the onions until they soften and turn translucent (about 2 to 3 minutes).
  • Then add the ground beef and break it into smaller pieces. Add the spices and continue to stir the ground beef until it has turned golden brown.
  • Add ½ cup of sliced cherry tomatoes and ½ cup of fresh cilantro to the ground beef mixture and mix well. Save the rest as a fresh garnish to top the tacos.
  • Add ¼ cup of the beef mixture for each jicama tortilla slice. Squeeze fresh lime juice on each taco. You can also use two tortillas per serving if the tortilla slices are too thin.

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Beef Taco Salad

Beef Taco Salad

Beef Taco Salad

Servings: 2

Ingredients

  • 10 ounces lean ground beef
  • 1/2 each white onion
  • 2 each avocados
  • 1 each yellow bell pepper
  • 1 each red bell pepper
  • 1 cup cherry tomatoes
  • 1 cup cucumber
  • 4 cups salad mix
  • 1/2 cup chopped cilantro
  • choice of vinaigrette dressing
  • paprika, chili powder, onion powder
  • olive oil
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: saute pan, bowl, board, knife
  • Wash and rinse bell peppers, cut bell peppers in small squares
  • Wash and rinse the cilantro and chop
  • Dice onions
  • Slice cherry tomatoes in half
  • Dice avocados
  • Preheat saute pan to medium to high heat

Cooking Method:

  • Add 1 tbsp of olive oil to saute pan. 
  • Add diced onions and ground beef. Cook the ground beef until it is browned.
  • Once the ground beef is cooked, remove from the heat and set aside.
  • Add ½ cup of sliced cherries and ½ cup of fresh cilantro to the ground beef mixture
  • In a bowl place the salad mix at the bottom
  • Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
  • Drizzle the salad on top with your favorite vinaigrette dressing 

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