Southwest Ground Turkey Burrito
Recipe - Price Rite of Pawtucket
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
Country Crock Original 38% Vegetable Oil Spread, 45 oz
$6.29$0.14/oz
Fresh Spanish Onion
$1.61 avg/ea$1.29/lb
Fresh Garlic
$0.87 avg/ea$3.49/lb
Bowl & Basket Tomato Paste, 6 oz
$0.89$0.15/oz
Not Available
Bowl & Basket Coarse Kosher Salt, 16 oz
$1.49$0.09/oz
Carolina Seasoned Yellow Rice, 5 oz
$0.69$0.14/oz
Butterball All Natural Ground Turkey, 48 oz
$10.99$0.23/oz
Badia Ground Cumin, 2 oz
$2.49$1.25/oz
Badia Chili Powder, 2.50 oz
$2.19$0.88/oz
Badia Garlic Powder, 10.5 oz
$4.99$0.48/oz
Mission Super Soft Fajita Flour Tortillas, 20 count, 23 oz
$3.69$0.18 each
Goya Prime Premium Pink Beans, 15.5 oz
$1.29$0.08/oz
Fresh Yellow Corn, each
On Sale! Limit 32
$0.25 was $0.50
Cabot Creamery Monterey Jack Cheese, 8 oz
On Sale!
$1.99 was $2.59$0.25/oz
Fresh Organic Hass Avocado, each
$1.49
Daisy Pure & Natural Sour Cream, 3 lbs
$5.99$2.00/lb
Fresh Organic Green Leaf Lettuce, each
$1.99
Goya Pico De Gallo Mild Salsa, 17.6 oz
$3.19$0.18/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.