Southwest Ground Turkey Burrito
Recipe - The Fresh Grocer - Corporate
Southwest Ground Turkey Burrito
Prep Time10 Minutes
Servings8
Cook Time30 Minutes
Ingredients
2 tbs vegetable oil, divided
1/4 cup chopped yellow onion
1 tsp finely chopped garlic
1 tbs tomato paste
1 cup chicken stock
1 1/4 tsp teaspoons kosher salt, divided
1/2 cup long grain rice
1 package (16 ounces) Butterball® All-Natural Lean Ground Turkey
1 tsp ground cumin
1 tsp ground chili powder
1/2 tsp garlic powder
8 (10-inch) extra-large flour tortillas, warmed according to package instructions
1 cup canned pinto beans, warmed
1 cup yellow corn
1 block (8 ounces) Monterey jack cheese, grated
diced avocado (about 2 medium avocados)
1 container (8 ounces) sour cream
8 leaves green leaf lettuce
Pico de gallo, to serve
Directions
- In a medium stockpot, heat 1 tablespoon oil over medium heat.
- Add onion and garlic and cook until softened.
- Add tomato paste; cook for 2 minutes.
- Add stock and ¼ teaspoon salt and bring to a boil; add rice.
- Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, 15 to 20 minutes. In a large skillet or saucepan, heat remaining 1 tablespoon oil over medium-high heat.
- Add turkey, and cook, stirring occasionally, until browned and crumbly, about 10 minutes.
- Remove from heat, and sprinkle with cumin, chili powder, garlic powder and remaining 1 teaspoon salt.
- Divide turkey mixture and rice among tortillas.
- Top with beans, corn, cheese, avocado, sour cream and 1 lettuce leaf. Fold sides of tortillas over filling and roll up from bottom to enclose filling. Serve Southwest Ground Turkey Burrito with pico de gallo.
Nutritional Information
- 57 g Total Carbohydrates
- 28 g Protein
- 39 g Total Fat
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bowl & Basket 100% Vegetable Oil, 16 fl oz, 16 Fluid ounce
$2.19$0.14/fl oz
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Contadina Roma Tomatoes Paste, 18 oz, 18 Ounce
$2.99$0.17/oz
College Inn 100% Natural Unsalted Chicken Stock, 32 oz, 32 Ounce
$3.99$0.12/oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz, 3 Pound
On Sale! Limit 4
$5.99 was $6.99$2.00/lb
Carolina Enriched Extra Long Grain White Rice, 48 oz, 3 Pound
$5.29$1.76/lb
Butterball All Natural Ground Turkey, 48 oz, 48 Ounce
On Sale! Limit 4
$6.99 was $9.99$0.15/oz
McCormick Ground Cumin, 1.5 oz, 1.5 Ounce
$3.49$2.33/oz
Badia Chili Powder, 2.50 oz, 2.5 Ounce
$2.79$1.12/oz
Badia Garlic Powder, 10.5 oz, 10.5 Ounce
$7.29$0.69/oz
Chi-Chi's Flour Tortillas, 10 count, 17.5 oz, 17.5 Ounce
$3.29$0.19/oz
Hanover Redskin Dark Red Kidney Beans, 15.5 oz, 15.5 Ounce
$1.59$0.10/oz
Yellow Corn, 1 each, 1 Each
$0.79
Cabot Creamery Monterey Jack Cheese, 8 oz, 8 Ounce
On Sale! Limit 4
$2.00 was $2.30$0.25/oz
Organic Hass Avocado, 1 each, 1 Each
$2.50
Daisy Pure & Natural Sour Cream, 1.5 lb, 24 Ounce
$4.99$0.21/oz
Organic Green Leaf Lettuce, 1 ct, 9 oz, 9 Ounce
$1.68 avg/ea$0.19/oz
Goya Pico De Gallo Mild Salsa, 17.6 oz, 17.6 Ounce
$3.39$0.19/oz
Nutritional Information
- 57 g Total Carbohydrates
- 28 g Protein
- 39 g Total Fat
Directions
- In a medium stockpot, heat 1 tablespoon oil over medium heat.
- Add onion and garlic and cook until softened.
- Add tomato paste; cook for 2 minutes.
- Add stock and ¼ teaspoon salt and bring to a boil; add rice.
- Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, 15 to 20 minutes. In a large skillet or saucepan, heat remaining 1 tablespoon oil over medium-high heat.
- Add turkey, and cook, stirring occasionally, until browned and crumbly, about 10 minutes.
- Remove from heat, and sprinkle with cumin, chili powder, garlic powder and remaining 1 teaspoon salt.
- Divide turkey mixture and rice among tortillas.
- Top with beans, corn, cheese, avocado, sour cream and 1 lettuce leaf. Fold sides of tortillas over filling and roll up from bottom to enclose filling. Serve Southwest Ground Turkey Burrito with pico de gallo.