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Turkey Chili Burritos

Yield Makes 6 servings
Ground turkey is a light alternative for ground beef chuck that Christine Datian uses in these simple main-dish burritos. If making the filling up to 1 day ahead, cover and chill, then reheat to continue.


  • 1 pound ground lean turkey
  • 1 tablespoon minced garlic
  • 1 teaspoon salad oil
  • 1 green bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and chopped
  • 1 red onion (about 1/2 lb.), peeled and finely chopped
  • 1 1/4 cups tomato salsa
  • 1 firm-ripe tomato (1/2 lb.), rinsed, cored, and chopped
  • 1 can (4 oz.) diced green chilies
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 tablespoons chopped pimiento-stuffed Spanish-style olives
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 6 flour tortillas (10 in.)
  • 1 cup shredded jack cheese (about 4 oz.)
  • 4 cups shredded iceberg lettuce
  • Salt

Nutrition Information

  • calories 422
  • caloriesfromfat 34 %
  • protein 24 g
  • fat 16 g
  • satfat 5.2 g
  • carbohydrate 45 g
  • fiber 4.2 g
  • sodium 956 mg
  • cholesterol 73 mg

How to Make It

  1. In a 10- to 12-inch nonstick frying pan over high heat, stir turkey, garlic, oil, bell pepper, and onion, breaking meat apart with a spoon, until juices evaporate and turkey is lightly browned, about 15 minutes.

  2. Add 1/2 cup tomato salsa, the chopped tomato, green chilies, cilantro, olives, chili powder, ground cumin, and pepper. Stir often until the flavors are blended, about 10 minutes. Pour mixture into a bowl.

  3. Meanwhile, stack flour tortillas and seal in foil. Bake in a 350° oven until hot in center (open packet to check), about 10 minutes. Put remaining tomato salsa, cheese, and lettuce in separate bowls.

  4. To assemble each burrito, spoon 1/6 of the turkey mixture down the center of each tortilla, leaving about 2 inches bare at 1 end. Top equally with salsa, cheese, lettuce, and salt to taste. Fold bottom, then sides of tortilla over filling to enclose. Hold to eat.