4 Serves
45 Mins
Heat the cooking oil in a large skillet over medium-high heat. Add the ground turkey and cook until thoroughly browned, then drain any excess liquid from the pan.
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MexicanVitamin E
2 mg / 15 mgVitamin K
266 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
541 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
131 mg / 420 mgPhosphorus
972 mg / 1,250 mgPotassium
1042 mg / 4,700 mgSodium
1901 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
12 g / 28 gSugar
9 g / 50 gSaturated Fat
4 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
104 gAlcohol
0 g
Add the chopped onion and minced garlic to the skillet, stirring frequently until the onion becomes translucent, which should take about 3 minutes.
Stir in the ground cumin, paprika, and cayenne pepper, cooking for an additional 2 minutes to toast the spices.
Layer the sliced bell peppers and kale over the turkey mixture. Sprinkle with salt, pour the water over the top, and cover the skillet. Reduce heat to medium and cook for 8 minutes until the kale is wilted.
Uncover the skillet, stir the mixture thoroughly to combine all ingredients, and adjust seasoning to taste. Serve immediately in warm corn tortillas.
3
g14
g5
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Sudanese