Turkey Chili Burritos
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.
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- Calories: 422
- Calories from fat: 34%
- Protein: 24g
- Fat: 16g
- Saturated fat: 5.2g
- Carbohydrate: 45g
- Fiber: 4.2g
- Sodium: 956mg
- Cholesterol: 73mg
- 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
- 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.
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