Southwest-Style Pork Skillet

with jalapeño guacamole

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

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 Pork
  • 1 Green Bell Pepper
  • 5 oz. Corn Kernels
  • 1 Yellow Onion
  • 4 oz. Fire Roasted Salsa
  • 2 fl. oz. Enchilada Sauce
  • 2 oz. Jalapeno Guacamole
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • ¼ oz. Cilantro
  • 2 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
  • Pepper
  • 2 Large Non-Stick Pans

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 ground turkey, cook in a large non-stick pan over medium heat with 1 tsp. olive oil, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.

  • If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  • If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into 1/4" slices.

    Remove stem, seeds, ribs, and cut bell pepper into 1/4" slices.

  2. 2

    Cook the Ground Pork

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

    Add corn, enchilada sauce, taco seasoning, and a pinch of salt. Stir until combined and heated through, 1-2 minutes.

    Remove from burner.

    While pork cooks, continue recipe.

  3. 3

    Cook the Vegetables

    Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers, onions, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until tender, 6-8 minutes.

    If pan is too dry, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner.

  4. 4

    Finish the Dish

    Stem and tear cilantro.

    Plate dish as pictured on front of card, topping pork and vegetables with cheese, cilantro, salsa (to taste), and guacamole (to taste). Bon appétit!

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