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Fajita Pasta

Fajita Pasta with ground beef is a quick and easy weeknight meal. Full of the best fajita flavors mixed with pasta for a hearty meal everyone can agree on.

Easy ground beef recipes are my favorite for busy weeknights. We love these easy Burrito Bowls and our Korean Ground Beef and Broccoli is always a hit for something out of the ordinary routine.

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Closeup of bowl of fajita pasta with ground beef.

Steak fajitas are one of our restaurant favorites and I have to say this Fajita Pasta is a close second, so good that we’ve made it twice this week. Serve it up with skillet Mexican Street Corn for a complete meal.

✅ Ingredients Needed

  • Ground Beef 80/20
  • Onions
  • Bell Peppers
  • Ground Cumin
  • Granulated Garlic
  • Chili Powder
  • Black Pepper
  • Cornstarch
  • Brown Sugar
  • Orange Juice or Pineapple Juice
  • Soy Sauce
  • Cooked Pasta: Ziti, Penne or Macaroni
  • Tomatoes
  • Cilantro

Skillet ground beef pasta.

✅ Step By Step Directions

Collage browning ground beef with peppers and onions.

  1. Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
  2. Slice the bell peppers and onions and add to the skillet with browned ground beef. Continue to cook until vegetables are softened.Collage: fajita seasonings/mixed with soy sauce and orange juice
  3. In a bowl combine the cumin, garlic, chili powder, pepper, cornstarch and brown sugar.
  4. Whisk in the orange juice and soy sauce.Collage: ground beef skillet/cooked pasta/pasta in ground beef skillet.
  5. Pour mixture into the ground beef and vegetable mixture.
  6. Stir often and bring the mixture to a low boil.
  7. Add the cooked and drained pasta and mix well, cooking about 2 minutes.Skillet with fajita pasta.
  8. Remove from heat and garnish with cilantro.Fajita pasta with diced tomatoes.
  9. Serve with diced tomatoes if desired.

✅ How to Store and Reheat

Store leftover pasta in an airtight container in the refrigerator up to 4 days.

Reheat in a pan with 1-2 tablespoons orange juice or water over medium heat. Cover the pan, stir occasionally until heated through.

✅ More Mexican Ground Beef Recipes To Try

My grandma is famous for her Mexican Cornbread which is classic jalapeño cornbread layered with ground beef, onions and cheese.

Another quick and easy favorite is our Ground Beef Tacos. A super fast dinner with all of our favorite toppings.

Spanish Rice with Ground Beef is another family pleasing dinner that is ready to serve in 30 minutes.

Closeup of bowl of fajita pasta.

When you need a 30 minute dinner try this Fajita Pasta with ground beef. It’s so simple to make with just a few pantry ingredients and is sure to please the whole family.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Bowl of fajita pasta with ground beef.
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5 from 1 vote

Fajita Pasta

Ground Beef Pasta with ground beef is a quick and easy weeknight meal. Full of the best fajita flavors mixed with pasta for a hearty meal everyone can agree on.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Ground Beef
Cuisine: American
Keyword: 30 minute meal, beef fajita pasta, ground beef recipe, pasta recipe with ground beef
Servings: 4 servings
Calories: 789kcal
Author: Milisa

Ingredients

  • 1 1/2 pounds lean ground beef
  • 2 cups diced onions
  • 2 cups sliced bell peppers
  • 1 tablespoon ground cumin
  • 1 tablespoon granulated garlic
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons black pepper
  • 1 1/2 tablespoons cornstarch
  • 1/3 cup brown sugar
  • 2 cups orange juice or pineapple juice
  • 1/4 cup soy sauce
  • 12 ounces cooked pasta ziti or penne
  • cilantro
  • diced tomatoes for serving

Instructions

  • Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
  • Add peppers and onions to the skillet with browned ground beef. Continue to cook, stirring occasionally until vegetables are softened.
  • In a bowl combine cumin, garlic, chili powder, pepper, cornstarch and brown sugar. Whisk in the orange juice and soy sauce.
  • Pour mixture into the skillet. Stir often and bring the mixture to a low boil. 
  • Stir in the cooked and drained pasta, cooking about 2 minutes.
  • Garnish with cilantro.
  • Serve with diced tomatoes if desired.

Notes

Store leftover pasta in an airtight container in the refrigerator up to 4 days.
Reheat in a pan with 1-2 tablespoons orange juice or water over medium heat. Cover the pan, stir occasionally until heated through.

Nutrition

Serving: 1g | Calories: 789kcal | Carbohydrates: 87g | Protein: 59g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1153mg | Fiber: 7g | Sugar: 40g

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