Southwest-Style Ground Turkey and Cabbage

with cotija and pepitas

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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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
  • Info
    1 oz. Shredded Nacho/Taco Cheese Blend
  • 1 oz. Pepitas
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using 20 oz. ground turkey, follow same instructions as 10 oz., working in batches if necessary. 

  • If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 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. 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. 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. 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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