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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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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