Cook, breaking up the meat, until the rooster is browned and cooked by way of, about 4 minutes. Drain off any extra liquid, then pour within the can of diced tomatoes and their juices.
Let simmer for 1 minute. Heat oil in a big skillet.
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Sauté for 1-2 minutes to melt just a bit. Then pour the greens into a bowl. They ought to still be shiny in color. Heat the olive oil in a large, nonstick skillet over medium excessive heat. Add the rooster, chili powder, cumin, garlic powder, salt, and pepper.
Preheat the oven to 375 levels F. Line a rimmed baking sheet with parchment paper.
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