Southwest Ground Turkey Burrito
Recipe - ShopRite of Mt. Laurel
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% Pure Vegetable Oil, 48 fl oz
$4.49$0.09/fl oz
Spanish Onion, 1 ct, 20 oz
$1.86 avg/ea$1.49/lb
Fresh Garlic
$1.00 avg/ea$3.99/lb
Contadina Roma Tomatoes Paste, 18 oz
$2.99$0.17/oz
College Inn 100% Natural Unsalted Chicken Stock, 32 oz
$3.69$0.12/oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
$6.99$2.33/lb
Carolina Enriched Extra Long Grain White Rice, 48 oz
$4.89$1.63/lb
Butterball All Natural Ground Turkey, 48 oz
On Sale!
$9.99 was $10.99$0.21/oz
Simply Organic Ground Cumin, 2.31 oz
$5.49$2.38/oz
Badia Chili Powder, 2.50 oz
$2.79$1.12/oz
Badia Garlic Powder, 10.5 oz
$6.29$0.60/oz
Chi-Chi's Flour Tortillas, 10 count, 17.5 oz
$2.69$0.15/oz
Wholesome Pantry Organic Black Beans, 15.5 oz
$1.39$0.09/oz
Wholesome Pantry Organic Whole Kernel Corn, 15 oz
$1.99$0.13/oz
Cabot Creamery Monterey Jack Cheese, 8 oz
$3.49$0.44/oz
Organic Hass Avocado, 1 each
$1.99
Daisy Pure & Natural Sour Cream, 1.5 lb
$4.29$0.18/oz
Iceberg Lettuce, 1 each
$1.99
Goya Pico De Gallo Mild Salsa, 17.6 oz
$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.