Beef Turkey Burritos Recipes

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BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 170 to 180 degrees F.
  • In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
  • Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
  • Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
  • When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
  • Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

GARY'S TURKEY BURRITOS



Gary's Turkey Burritos image

Easy to make, these special low-fat burritos taste awesome! You don't eat red meat, but love burritos? Well, you can't taste the difference here. These are medium spicy, not fire hot!

Provided by Gary Bertagnolli

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 8

1 pound ground turkey
2 (7.75 ounce) cans Mexican-style hot tomato sauce (such as El Pato®)
1 (15.25 ounce) can whole kernel corn, drained
½ small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat-free sour cream
¾ cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas

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.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 78.4 g, Cholesterol 75.9 mg, Fat 7.9 g, Fiber 7.5 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 1549.1 mg, Sugar 13.7 g

EASY BEEF BURRITOS



Easy beef burritos image

Make these easy beef burritos for a simple midweek supper. The meat filling is also great stuffed into a crispy taco, or as an easy chilli con carne with rice

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 45m

Yield Makes 8/serves 4

Number Of Ingredients 15

2 tbsp sunflower oil
1 onion, finely chopped
4 garlic cloves, very finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
small pinch of cayenne pepper (more if you want it spicier)
1 tsp dried oregano
500g beef mince
pinch of golden caster sugar
1 tbsp wine vinegar or cider vinegar
400g can chopped tomatoes
400g can black beans or kidney beans, with the can water
8 flour or corn tortillas
500g cooked rice, or our Mexican tomato rice (see recipe below right)
a selection of sliced avocado or guacamole, chopped tomatoes, soured cream, shredded lettuce, sliced red onion, grated cheddar, sliced red chilli and lime halves, to serve

Steps:

  • Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
  • Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
  • To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

Nutrition Facts : Calories 872 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 1.11 milligram of sodium

BEEF BURRITOS



Beef Burritos image

Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve-folks can assemble their own burritos with their choice of garnishes. - Amy Martin, Waddell, Arizona

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 18 servings.

Number Of Ingredients 15

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons vegetable oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
1/4 cup cold water
4 to 6 drops hot pepper sauce
18 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sour cream and salsa

Steps:

  • In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. , Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.

Nutrition Facts :

BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

And easy recipe for Beef and Bean Burritos.

Yield Serves 8

Number Of Ingredients 12

1 pound lean ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 15-ounce cans black beans or pinto beans, rinsed, drained
1 14 1/2-ounce can beef broth
1 4-ounce can diced green chilies
4 green onions
Warm flour tortillas
Grated Monterey Jack cheese
Chopped fresh cilantro
Purchased salsa

Steps:

  • Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
  • Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.

LEFTOVER TURKEY BURRITOS



Leftover Turkey Burritos image

Tired of Thanksgiving or Christmas turkey? These burritos are packed with flavor and not the same old turkey. A great change from the old standards. The great thing is, you can change or adjust the seasonings to your own taste. I like it spicy!

Provided by HAWAIIAN_MOMMA

Time 45m

Yield 10

Number Of Ingredients 10

10 (10 inch) flour tortillas
3 cups chopped cooked turkey
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (4 ounce) can chopped green chiles, undrained
1 teaspoon dried cilantro
1 teaspoon ground ancho chile powder
½ teaspoon garlic powder
½ teaspoon salt
1 (8 ounce) package shredded pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil and place in the oven while preheating to warm.
  • Combine turkey, beans, diced tomatoes and green chiles, chopped green chiles, cilantro, ancho chile powder, garlic powder, and salt in a saucepan over medium heat; bring to a simmer and cook until all liquid evaporates, 5 to 8 minutes.
  • Remove burritos from the oven. Place turkey-bean mixture in the warmed tortillas, add pepper Jack cheese, and roll into burritos. Place in a baking pan.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 45.5 g, Cholesterol 56.2 mg, Fat 15 g, Fiber 5.5 g, Protein 25.9 g, SaturatedFat 6.1 g, Sodium 1167.2 mg, Sugar 1.7 g

SHREDDED TURKEY AND BEAN BURRITOS



Shredded Turkey and Bean Burritos image

Make and share this Shredded Turkey and Bean Burritos recipe from Food.com.

Provided by Your Sangoma

Categories     < 60 Mins

Time 45m

Yield 6 burritos, 6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1 medium onion, halved and sliced
2 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 (14 ounce) can diced tomatoes and green chilies
2 tablespoons lime juice
4 cups shredded cooked turkey or 4 cups chicken
1 (14 ounce) can pinto beans, rinsed
6 whole-wheat flour tortillas
3/4 cup grated monterey jack cheese
2 cups shredded green cabbage

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Add onion and cook, stirring, until softened, about 2 minutes.
  • Stir in garlic, cumin and chile powder and cook for 30 seconds.
  • Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes.
  • Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more.
  • Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Nutrition Facts : Calories 450.3, Fat 14.4, SaturatedFat 5.1, Cholesterol 83.5, Sodium 608.8, Carbohydrate 39.7, Fiber 7.9, Sugar 2.6, Protein 40.5

TURKEY BURRITOS



Turkey Burritos image

When my husband and I were married almost 30 years ago, my biggest challenge was learning to cook. Now I struggle to find filling lunches for our son. He loves these burritos.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

1 pound ground turkey
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) refried beans with green chilies
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope taco seasoning
1/4 cup frozen corn
1/4 cup uncooked instant rice
10 to 12 flour tortillas (7 to 8 inches)
Shredded cheddar or Monterey Jack cheese, optional

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.

Nutrition Facts : Calories 267 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 865mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein.

TURKEY AND BEAN BURRITOS



Turkey and Bean Burritos image

This is one of my favorite recipes. It comes from Prevention's "The Healthy Cook" Cookbook. By the taste you would never know this recipe is a "good for you" recipe. Makes a chili like burrito filling with melted cheese, wrapped by a crunchy on the edges flour tortilla. This recipe makes some leftovers. This is a good take along lunch too.

Provided by Cactus Arm

Categories     Lunch/Snacks

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 garlic clove, minced
1/2-1 cup onion, chopped
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1/3 cup picante sauce (of desired hotness)
1 1/2 teaspoons chili powder
1/8 teaspoon salt (optional)
2 cups shredded cheddar cheese (fat free optional)
80 inches flour tortillas

Steps:

  • In a large saucepan cook turkey, onion, and garlic until the turkey is no longer pink.
  • Add in beans, tomato sauce, picante sauce, chili powder and salt.
  • Cover, stirring occasionally cooking for 10 minutes.
  • Spray a baking sheet with no stick spray.
  • Preheat oven to 375°F.
  • Spoon cooked turkey and bean mixture onto tortillas sprinkling with cheese.
  • Fold and place seam side down on baking sheet.
  • Bake for 12- 14 minutes until cheese is melted and tortilla edges start to crisp.

Nutrition Facts : Calories 383, Fat 16, SaturatedFat 6.9, Cholesterol 59.6, Sodium 840.8, Carbohydrate 38.6, Fiber 4.3, Sugar 3.6, Protein 21

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