“From EveryDay with Rachael Ray June/July 2008.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 500 degrees.
  2. In a small bowl combine yogurt and two-thirds of the garlic; season with salt and pepper.
  3. In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes.
  4. Stir in the reamining garlic, the habanero chile and cumin; cook until fragrant, about 30 seconds.
  5. Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes; season with salt and pepper.
  6. On a baking sheet, top each pita with a quarter of the beef mixture and bake until crisp, about 8 minutes. Serve with the garlic yogurt.

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