Express
Southwest-Style Ground Turkey and Cabbage
with cotija and pepitas
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 6 oz. Shredded Red Cabbage
- 1 Zucchini
- 4 oz. Fire Roasted Salsa
- 4 oz. Pepper and Onion Mix
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1 oz. Shredded Nacho/Taco Cheese Blend
- 1 oz. Pepitas
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½ oz. Grated Cotija Cheese
- 2 tsp. Fajita Seasoning
- 1 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXoA13m
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Calories490
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Carbohydrates20g
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Net Carbs14g
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Fat30g
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Protein39g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground turkey, follow same instructions as 10 oz., working in batches if necessary.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Turkey
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground turkey, fajita seasoning, and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Top with an even layer of shredded cheese. Cover and let melt, 1-2 minutes.Remove from burner.While turkey cooks, continue recipe. -
2 Cook the Vegetables
Trim and cut zucchini into 1/2" slices.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add zucchini, pepper and onion mix, and taco seasoning to hot pan. Stir occasionally until tender, 5-8 minutes.While vegetables cook, continue recipe. -
3 Finish the Vegetables
Place cabbage, salsa (to taste), and 1/4 tsp. salt in a mixing bowl. Stir vigorously to combine.
After 5-8 minutes, remove vegetables from burner. Transfer vegetables to bowl with cabbage mixture and stir to combine. Set aside. -
4 Finish the Dish
Coarsely crush pepitas in shipping bag.
Plate dish as pictured on front of card, topping vegetable mixture with turkey. Garnish with cotija and crushed pepitas. Bon appétit!
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