In a large skillet, heat canola oil and butter over medium heat until melted and bubbling.

Add diced zucchini, chopped onion, shredded carrot, and sliced bell pepper. Sauté for about 5 minutes until softened.

Sprinkle with salt and pepper, adjusting to preference. Cook for another minute.

Boil water in a separate pot and cook angel hair pasta according to package instructions. Once cooked, drain and set aside.

Remove vegetables and add ground beef to the same skillet, cooking until browned, about 5-7 minutes.

Drain excess grease, return beef to heat and stir in taco seasoning and water. Simmer for 2 minutes.

Mix in minced garlic, chopped jalapeño, corn, and grape tomatoes.

Combine cooked pasta and sautéed vegetables back into the skillet. Heat for 2 minutes and serve.