Thanksgiving Turkey Burritos are my version of an affordable, delicious meal for the holiday. Every year, I try to come up with a meal for under $25 for a family of four.
When food prices are so high, I always think of a way to make a meal that doesn't break the bank. It has everything for a Thanksgiving meal, all rolled into my homemade sourdough tortilla.
Last year, we had the Leftover Turkey Pie for Thanksgiving, and that was a hit with my husband. So this year, I decided on a ground turkey burrito, mashed potatoes, stuffing, and corn all rolled into one. This can also be done with Thanksgiving leftovers. Now, depending on the sides that you have, that is what I would add, but these are our favorite sides. Now let's get started!
Making Turkey Burritos
I am using lean ground turkey for this recipe, but this is also great for the leftover turkey on Thanksgiving. Use as many fall-flavorful spices if that is what you like, and your favorite toppings, these burritos come together in no time and as perfect for fall.
- 1 lb lean ground turkey
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 box Stuff Top Stuffing
- 1 box Instant Mash Potatoes, or homemade, whichever you prefer
- 1 cup canned or bag corn
- 8 flour tortillas
- Salt and pepper to taste
- Optional: add topping with gravy and cranberry sauce and a side of broccoli.
Instructions
- Cook the Turkey Mixture
In a large nonstick skillet over medium-high heat, add the ground turkey. Cook until browned, breaking it up with a spatula. Stir in the added salt and garlic powder along with a ½ teaspoon of beef bouillon. with 2 tablespoons of water. Drain excess liquid if needed, then return to the pan to keep warm.
- Mash Potatoes
Use the box instructions
- Stuff Top Stuffing
Use the box instructions
- Boil Corn
Pour the corn in a pot with water and boil for about 5 minutes on medium heat, then drain.
- Assemble the Burritos
In the center of each tortilla, layer mashed potatoes, a generous scoop of the turkey mixture, stuffing, and corn.
- Roll & Serve
Roll the burritos tightly and serve hot. These can also be wrapped in foil and stored for quick meals throughout the week. Top with gravy or cranberry sauce for that added Thanksgiving flavor.
Tips for Busy Cooks
- Try turkey burrito bowls by skipping the tortilla and serving over a bowl of rice or cauliflower rice.
- Swap in ground beef if you prefer a different protein source.
Spice Up the Taco Tuesday
Do you do Taco Tuesday? We do at least twice a month for dinner time, and here are some things that I do instead of the more traditional Mexican Recipes.
Veggies
- green chilies
- red pepper
- bell peppers
- black beans, drained and rinsed
- cauliflower rice
Spices
- favorite taco seasoning (or store-bought)
- chili powder
- black beans, drained and rinsed
Topping
- cheddar cheese
- sour cream
Great for Meal Prep
This recipe is perfect for meal prep on busy weeknights. Cook a big batch and store it in a large bowl in the fridge. Reheat and use throughout the week in wraps, bowls, or even taco salads.
More Thanksgiving Recipes
This is a great recipe for those busy weeknights during the fall season to enjoy Thanksgiving flavors a little longer than just Thanksgiving day, and it's very affordable. The most expensive thing for me was the ground turkey, which was $8.99. I know prices can be different in other areas. I also make my own tortillas, which I've been doing for years now, because it's significantly cheaper, and I can simply freeze them. As we all try to navigate with such high grocery prices, we can still enjoy the holidays with a few alterations to save on food costs. I hope you enjoyed our journey today in exploring a Thanksgiving Turkey burrito for an American holiday. Until next time, my beautiful friends, as my quest for the perfect bite continues!
Thanksgiving Turkey Burritos
Ingredients
- 1 lb lean ground turkey
- 2 tablespoon olive oil
- 6 oz box Stove Top Stuffing
- 8 oz box Instant Mash Potatoes or homemade which ever you prefer
- 1 cup canned or bag corn
- 8 large flour tortillas
- Salt and pepper to taste
- Optional: add topping with gravy and cranberry sauce and a side of broccoli.
Instructions
Cook the Turkey Mixture
- In a large nonstick skillet over medium-high heat, add the ground turkey. Cook until browned, breaking it up with a spatula. Stir in the add salt and garlic powder along with a ½ teaspoon of beef bouillon. with 2 tablespoon of water. Drain excess liquid if needed, then return to pan to keep warm.
Mash Potatoes
- Use the box instructions
Stove Top Stuffing
- Use the box instructions
Boil Corn
- Pour the corn in a pot with water and boil for about 5 minutes on medium heat, then drain.
Assemble the Burritos
- In the center of each tortilla, layer mash potatoes, a generous scoop of the turkey mixture, stuffing and corn.
Roll & Serve
- Roll the burritos tightly and serve hot. These can also be wrapped in foil and stored for quick meals throughout the week. Top with gravy or cranberry sauce for that added Thanksgiving flavor.
Notes
- Try turkey burrito bowls by skipping the tortilla and serving over a bowl of rice or cauliflower rice.
- Swap in ground beef if you prefer a different protein source.
Lisa says
I tried this because it was so good and will be perfect for Thanksgiving leftovers.
Lizzy says
So glad you enjoyed! xoxo Lizzy