Tasty Tuesday: One Pot Turkey Burrito Bowls

It's no secret that I love one pot meals. (And really, doesn't everyone?) The fewer things to clean after making dinner, the better. It's not as though we don't have a dishwasher (I don't think I could ever live in a place that didn't because really I hate washing dishes!) ... But we always wash our pots and the majority of our other kitchen utensils by hand.

So when I found a one pot burrito bowl meal online, I knew I had to try it. Burrito bowls are one of the easiest things to make, and we make them often. They're great because you can pretty much throw anything into one and it will taste amazing. (Here's a chorizo potato burrito bowl I shared previously that utilized the leftover filling from the enchiladas at the beginning of that post.)

This burrito bowl was no exception. If rice, meat, beans, and chilies all cooked together with melty cheese and fresh tomatoes on top sounds like your kind of thing, you should definitely give this recipe a try. And feel free to change it up ... There are so many options when it comes to a meal like this!

One Pot Turkey Burrito Bowls

Adapted ever so slightly from a recipe on No. 2 Pencil.

Ingredient List:

• 1 lb ground turkey
• 3 tbsp olive oil, divided
• 1/2 cup red onion, diced
• 1 10 oz. can mild Rotel
• 1 4 oz. can diced green chilies
• 1 15 oz. can black beans, rinsed and drained
• 1 cup uncooked long grain white rice
• 2 1/2 cups water
• 1/2 tsp black pepper
• 1/2 tsp garlic salt
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp cilantro
• 1/2 tsp Mexican oregano
• 1/8 tsp cayenne pepper
• 1-2 cups shredded cheddar Jack cheese
• 1 tomato, diced
• Diced green onions for serving (optional)
• Salsa for serving (optional)
• Sour cream for serving (optional)
• Guacamole for serving (optional)

Instructions:

1.  Heat 2 tbsp olive oil in a large skillet over medium high heat.

2.  Season the ground turkey with the garlic salt and black pepper and add it to the heated skillet. Cook until the meat is no longer pink, breaking it up as it cooks.

3.  Add the red onions, and cook until just softened.

4.  Push the meat and onions to one side of the skillet. Pour the remaining 1 tbsp olive oil in the other side and cook the uncooked rice with the oil for about 2 minutes (or until some of the grains begin to turn golden brown).

5.  Stir in the black beans, Rotel, diced green chilies, water, cumin, chili powder, cilantro, Mexican oregano, and cayenne pepper.

6.  Bring the ingredients to a boil, then reduce the heat to low and cover. Let the mixture cook for about 20 minutes (or until the rice is tender).

7.  Sprinkle the shredded cheese evenly over the top. Remove the skillet from the heat, cover, and let sit for a few minutes until the cheese has melted.

8.  Top with the diced tomato and, if desired, diced green onions. Serve with salsa, sour cream, and/or guacamole.

As I said earlier, there are so many ways to make this recipe your own. You can change the type of meat you use (or skip the meat completely). You can use another type of cheese (I'd suggest pepper jack or a Mexican blend). If you hate beans, leave them out. Add a jalapeño pepper for more spice. Do whatever you like ... Just make sure you give this a try!

Tasty Tuesday: Shredded Beef Baked Burritos

Yes, I know I'm posting two beef recipes in a row.  As I said in my last Tasty Tuesday post, Eric and I just purchased 100 pounds of beef so there's a good chance there will be several beef recipes popping up on Divulge and Indulge over the next few months.  (Don't worry if beef isn't your thing, though ... I'll definitely be posting other types of recipes too!)

One of my favorite things to do with beef stew meat is cook it in a crockpot, shred it, and use it in some sort of Mexican or Tex-Mex dish.  It's ridiculously easy, and it always tastes fantastic.

I tried to make the burrito look pretty, but I only succeeded in making a "pattern" consisting of random drops of taco sauce.   Oh well ... At least it was delicious!

Today's recipe is no exception.  These baked burritos were packed with flavor and, as a bonus, they were super easy to put together.  This also made a ton of burritos (I think I got 8 out of this recipe), which was really nice since they reheat well.  I know some people aren't crazy about leftovers, but Eric and I love taking them for lunch (or just having them available on the nights we're too busy/too tired to cook).

Shredded Beef Baked Burritos

Adapted from recipes on Six Sisters' Stuff and Cooking Classy.


Ingredient List (Shredded Beef Filling):

• 1-1 1/2 lbs beef stew meat
• 1 14.5 oz. can beef broth
• 1 tbsp garlic salt
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp cayenne pepper

Instructions (Shredded Beef Filling):

1.  Place beef, beef broth, and all spices in a crockpot and cover.  (Please note that I typically try to season my crockpot meals a lot in the beginning and sometimes have to add even more after tasting the nearly finished product.  I think crockpot meals and sauces absorb a lot of flavor, but sometimes the flavor doesn't come through as much as I'd like by the end of the cook time.)

2.  Allow the beef to cook for 6-8 hours on low or 3-4 hours on high.

3.  After cooking, remove the beef from the crockpot and place it on a cutting board.

4.  Shred the beef with two forks (it should be tender enough that it pretty much falls apart).


Ingredient List (Burritos):

• 1 package 10 inch flour tortillas
• 1 16 oz. can refried beans (I used refried black beans)
• 1 4 oz. can diced green chilies
• 1 cup shredded cheese (I used a cheddar Jack blend)
• 2 tbsp low fat margarine or butter, melted (I used low fat margarine)
• Taco sauce (I used Ortega medium taco sauce)
• Sour cream for serving
• Guacamole for serving

Instructions (Burrito Assembly):

1.  Preheat the oven to 350 degrees.

2.  Line a cookie sheet with aluminum foil and spray it with cooking spray.

3.  Warm the flour tortillas in the microwave (I zapped mine for 15-20 seconds) to make them more pliable.

4.  Place a tortilla on the aluminum foil lined cookie sheet and spoon some refried beans onto the tortilla.

5.  Spoon a small amount of diced green chilies onto the beans.  Add some of the cooked shredded beef, a sprinkle of cheese, and as much taco sauce as you like.

6.  Roll the tortilla around the filling and place it seam side down on the cookie sheet.  (I used the melted margarine to seal the seams and brushed the tops of the burritos so they would be crispy.)  Repeat steps 4, 5, and 6 until you've used all of the beans, green chilies, meat, and cheese, taking care to place an equal amount of filling in each tortilla.

7.  Bake the burritos for 25-30 minutes, or until the tortillas are a golden brown color.

8.  Top with sour cream, guacamole, and more taco sauce.

The inside of one of my burritos before it was folded up and baked.

I served these burritos with a side of Mexican style rice (from a box, of course).  While this isn't the quickest meal in the world, it is simple and delicious.  If you find yourself craving a beef burrito, please give these a try.  You won't be disappointed!