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
A note about serious food allergies
Sometimes you want the flavors of a delicious and classic burrito, but without the work. And by work, we mean having to roll the darn tortilla again and again, and still not being able to seal it properly. That's a lot of work for a weeknight! Here, healthy turkey seasoned by deliciously zesty taco seasoning combines with fresh veggies and dollops of cheese and sour cream. (And just in case you missed the tortilla, we've got crispy tortilla strips to garnish the whole thing.) The best part? The whole thing cooks in one pan. Perfecto! Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 3/4" dice.
Core tomato and cut into 1/2" dice.Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices.Trim and thinly slice green onions.
Start the Skillet
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add red bell pepper, ground turkey, and seasoning blend to hot pan. Stir occasionally until turkey is mostly browned, 4-6 minutes.
Add the Zucchini
Add zucchini, half the green onions (reserve remaining for garnish), and a pinch of pepper to hot pan.
Stir occasionally until zucchini is tender but still crisp, no pink remains on turkey, and turkey reaches a minimum internal temperature of 165 degrees, 2-4 minutes.
Finish the Skillet
Stir enchilada sauce into hot pan until combined and heated through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping with cheese, tortilla strips, tomato, remaining green onions, and sour cream. Bon appétit!
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