Ground Turkey Burritos Food

GROUND TURKEY BURRITOS THAT WILL FOOL YOUR KIDS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Cut off the stem of the red cabbage. Peel leaves off gently, being careful not to tear. Place individual leaves gently into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red, 8 to 10 minutes more. Drain.
• Heat olive oil in a large skillet over medium-high heat. Saute onion, celery, and garlic until softened, 5 to 7 minutes. Mix in turkey meat and season with salt. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice. Cook, stirring occasionally, until flavors combine, 10 to 15 minutes more.
• Place 1 cabbage leaf on top of each tortilla. Fill with the turkey-rice mixture. Fold the bottom end up and roll into a tight burrito.
• Heat a grill pan over medium heat. Add burritos in batches; cook, flipping as necessary, until outsides are crunchy, about 5 minutes.

GARY'S TURKEY BURRITOS

Steps:

• In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
• In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.

HEALTHY GROUND TUKEY AND BEAN MAKE AHEAD BURRITOS

Steps:

• Heat 10 cups of water to boiling in a large pot. Rinse the dry beans and pick out any stones. When the water boils, blanch the beans for 2-3 minutes, then remove from heat and cover. Hot soak for 4-16 hours.
• Drain the water from the beans and rinse. Pour into a crock pot and add enough water to cover and the salt. Cook on low for for 8-12 hours.
• When the beans are tender, freeze about half for a future batch of burritos or re-fried beans. (If you are using canned beans, start here.) Cook the 2 cups of rice as per the directions on the bag of rice.
• In a large skillet add the olive oil and cook the ground turkey. (Grate the cheese while your cooking the meat to save some time.) When the meat is no longer pink, add the beans (including the liquids) and garlic. Using a potato masher, mash the beans. It will take some muscle to get it all mashed together. Add the salsa and the hot peppers. Cook until the water is reduced and the beans and meat thicken.
• Assemble the burritos with a scoop of bean-meat mix, scoop of rice and a sprinkle of cheese in the center of the tortilla. Fold side, bottom, side, then top. Wrap in wax paper and freeze in a zip lock bag. Or you can put 3 or 4 into lunch containers and freeze.
• To reheat: microwave 1 minute each side and/or toast in an oven or toaster oven 350 for about 10 minutes.

CHEESY TURKEY & RICE BURRITO

Steps:

• Cook turkey, onions, garlic and chili powder in large nonstick skillet on medium heat 5 min. or until turkey is no longer pink, stirring occasionally.
• Stir in salsa and rice; simmer 3 min. or until heated through.
• Spoon turkey mixture down centers of tortillas; top with cheese and cilantro. Fold in opposite sides of each tortilla, then roll up burrito style.

TURKEY, TOMATILLO, AND BEAN BURRITOS

Steps:

• Preheat oven to 275°; wrap flour tortillas in foil and warm in the oven.
• Preheat a large nonstick skillet with the vegetable oil.
• Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.
• Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.
• Add in the chicken stock, pinto beans, and 1 ½ cup tomatilla salsa; increase the heat up to high; continue cooking 5-6 minutes or until the mixture is thickened.
• Remove pan from heat and add in the cilantro; stir to mix.
• Remove the flour tortillas from the oven and switch the broiler on.
• Pile the turkey mixture into the warm tortillas; sprinkle each with ¼ cup cheese; roll up burrito style.
• Line a casserole dish with the burritos, seam side down.
• Top each burrito with a little bit of the remaining tomatillo salsa, spreading it over the burritos with the back of a spoon.
• Sprinkle with the remaining cheese; place dish under the broiler, 6 inches from the heat source.
• Broil for 5 minutes or so to melt and brown the cheese; serve immediately.

TURKEY BURRITOS

Steps:

• In a large nonstick saucepan, brown turkey and onion; drain. Add tomatoes, beans, chilies, olives, taco seasoning and corn; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in rice; remove from the heat. Cover; let stand for 5 minutes. Place about 1/2 cup filling down the center of each tortilla; sprinkle with cheese if desired. Fold in sides of tortilla.