Tag Archives: ground turkey

Smothered Burritos

Smothered Burritos


I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either! 


  • 1 lb ground meat (whatever you’re into these days)
  • 1 package of taco seasoning
  • 1/2 sweet onion chopped
  • 3 mini bell peppers chopped (or 1 regular bell pepper)
  • 1 jalapeƱo chopped (seeded and deveined) 
  • 3/4 c water
  • 16 oz Velveeta
  • 1 can Rotel (drained)
  • 1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.
  • 1/2 c milk
  • Tortillas 
  • Garnishes like lettuce, tomatoes, and sour cream

1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start. 

2. Now add your ground meat to the pan and cook until browned.

3. Now drain off any excess fat from the pan. I find it’s easiest to do this with a metal dinner spoon.

4. Now add your taco seasoning and 3/4 c water. Bring to a boil, then turn to simmer and stir frequently. It will be done in about 5 minutes.

5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese šŸ™‚

6. Now it’s time to stuff, roll, and smother your burritos! Don’t be afraid to drown them puppies! Yum! 



Duke’s JalapeƱo Havarti Sliders

Duke’s JalapeƱo Havarti Sliders

Duke's JalapeƱo Havarti Sliders

You may or may not have drawn the logical conclusion that I’ve had a thing for sliders this pregnancy. It’s true! I’m currently obsessed with sliders and have made them several different ways, but I think this one is my favorite! This recipe uses ground turkey and deliciously creamy Havarti cheese, and they’re heavenly. Can’t find Havarti cheese? Pepper jack would work great here too.

1 package ground turkey (the one I bought was 19 oz, so slightly over a pound)
1 chopped jalapeƱo (seeded and deveined)
About 1/4 c cubed jalapeƱo Havarti cheese
Your favorite burger seasoning
1 heaping T Duke’s mayonnaise

1. Combine mayo, ground turkey, jalapeƱos, cheese, and seasonings in a mixing bowl. I added about a tsp of seasoning into this mix, then sprinkled a little more on each patty after they were assembled. It’s important to note that every Southerner knows that Duke’s mayo is the best mayo you can buy and blows Hellman’s out of the water, so I highly suggest that’s what you use. However, if you can’t find it, any mayo you find will work.
* That one on the top right is plain for my 2 year old šŸ™‚

2. You can either grill these or cook them on your stovetop. You may have heard me mention I live in a wind tunnel with a vortex that threatens to suck me up every time I step outside to approach my grill, so I did these on the stovetop. Don’t forget to spray your pan like I did, because these puppies stick!

3. Prepare yourself for the juiciest and most delicious slider ever! I highly recommend serving on a toasted slider bun with a kicked up creamy coleslaw and sliced garden tomato. For a quick coleslaw that’s only semi-homemade I used a creamy coleslaw mix and added a spoonful of Duke’s mayo to the mix, a splash of white vinegar, cayenne pepper, and salt & pepper. It really made it taste like it was totally from scratch and incorporated the Duke’s mayo theme I was going for. Yum! Duke's JalapeƱo Havarti Sliders




Ahhhh, meatloaf… Nothing says “Home” like meatloaf and mashed potatoes. This meatloaf is so yummy and definitely a crowd pleaser! The sautĆ©ed veggies and ketchup/BBQ sauce mix inside and out really make this meatloaf stand out from other recipes šŸ™‚

1 sweet onion chopped
6-8 mini bell peppers chopped or 1 large bell pepper
1 garlic clove chopped
Around 2 lbs ground meat (I used a little over 2) and you can use venison, beef, turkey, pork, or any combination of those together
1 T Worcestershire sauce
1 egg
1 cup Italian breadcrumbs
BBQ sauce (I use Sweet Baby Rays Original)
1/4 tsp garlic salt
1/4 tsp paprika
Salt and pepper
Olive oil
1 T Butter (optional)

1. Put your chopped veggies, olive oil, butter, salt & pepper in a pan and sautƩ about 10-12 minutes before adding in garlic. Then sautƩ another 5 minutes or so.

2. After your veggies are cooked, combine them in a large bowl with meat, 1 egg, Worcestershire sauce, 2 T ketchup, 1 T BBQ sauce, 1/4 tsp garlic salt, 1/4 tsp paprika, and give it a little regular salt and pepper too.

3. It’s at this point I like to add my breadcrumbs. I fill up a 1 cup measuring cup and sprinkle it in there until I get the consistency I’m looking for. I used just right under a full cup. You want it to be sticky and sort of wet, but moldable enough to hold its shape on the pan. Once you’re happy with your texture, place your mixture onto a cookie sheet that’s been covered in foil and sprayed with non-stick cooking spray. It should look like this:

4. Now you’re going to make a glaze for the meatloaf. I used about 1/3 cup of ketchup and probably 2 T BBQ sauce, but honestly I didn’t measure it. I usually just squirt it into a bowl until it looks right šŸ™‚

5. Pour the glaze all over your meatloaf and make sure it covers all the meat.

6. Place in a preheated 375F oven for 50-60 minutes.

7. When it’s done it will look like this bad boy right here:

8. Serve with mashed potatoes and southern turnip greens for the perfect meal!