Express
Family
Nacho Taco Turkey Meatballs
with veggies and rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Tom Scodari
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 4)
- 16 oz. Cooked White Rice
- 16 oz. Ground Turkey
- 1 Green Bell Pepper
- 1 Onion
- 4 oz. Fire Roasted Salsa Verde
- 4 oz. Pico de Gallo Guacamole
- 4 oz. Shredded Nacho/Taco Cheese Blend
- ½ cup Panko Breadcrumbs
- 1 oz. Cream Cheese
- 1 oz. Tortilla Strips
- 4 tsp. Chicken Broth Concentrate
- 3 tsp. Fiesta 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)
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Calories610
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Carbohydrates52g
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Net Carbs46g
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Fat30g
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Protein35g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
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 ground beef, add meatballs to hot pan and cook until beef reaches minimum internal temperature, 10-12 minutes.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" slices.
Halve and peel onion. Cut halves into 1/4" slices.In a mixing bowl, combine ground turkey, panko, fiesta seasoning, and half the shredded cheese (reserve remaining for sauce). Form mixture into 16 equally-sized meatballs. -
2 Cook the Vegetables and Meatballs
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs, bell peppers, onions, and 1/4 tsp. salt to hot pan. Cover, and stir occasionally until vegetables are tender and turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes.Remove from burner.While vegetables and meatballs cook, continue recipe. -
3 Make the Sauce
Place a small pot over medium heat.
Add chicken base, 1/4 cup water, and cream cheese to hot pot. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner and stir in remaining shredded cheese until combined.While sauce cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and 1/4 tsp. salt. Kids want to help? With supervision, have them help prepare the rice.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with vegetable-meatball mixture and sauce. Garnish with guacamole (to taste), salsa (to taste), and tortilla strips. Kids not a fan of extra heat? Feel free to skip/reduce the guacamole and salsa. Bon appétit!
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