Makes 6 servings 6
Prep time Under 15 minutes PTM
Total time Under 30 minutes PTM
Nutritional Information
| Calories | 480 | Fat | 12g |
| Protein | 38g | Cholesterol | 70mg |
| Carbohydrates | 54g | Sodium | 260mg |
| Fiber | 22g | Saturated Fat | 3g |
| Sugars | 2g |
Ingredients
1 (20-ounce) package JENNIE-O® Ground Turkey
1 (15-ounce) can kidney beans or garbanzo beans, drained and rinsed
½ cup salsa
1 tablespoon red wine vinegar
1 tablespoon chili powder
4 cups shredded kale
2 tomatoes, chopped
1 avocado, pitted, peeled and chopped
½ cup chopped bell pepper
plain yogurt, if desired
Directions
In large skillet, cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in beans, salsa, vinegar and chili powder; cook, stirring, until heated thoroughly.
On each of 6 plates, divide and layer kale, turkey mixture, tomatoes, avocado and bell pepper. Serve with yogurt, if desired.
Always cook to an internal temperature of 165°F.
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