Taco Pitas
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 226.79 g lean ground beef (250 gram)
- 1 small onion, finely chopped
- 1 large garlic clove, minced
- 9.85 ml chili powder
- 9.85 ml all-purpose flour
- 2.46 ml dried oregano
- 2.46 ml ground cumin
- 0.25 ml cayenne pepper
- 118.29 ml beef stock (125 ml)
- 538.64 538.64 g can black beans or 538.64 g can red kidney beans, rinsed and drained
- 6 pita bread, halved to from pockets, warmed (7 inches/18 cm)
- shredded mozzarella cheese or cheddar cheese
directions
- In a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes/until no longer pink.
- Reduce heat to medium. Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. Cook, stirring often, for 5 minutes or until onions are softened.
- Pour in stock, cook, stirring until slightly thickened. Stir in beans; cook 2 minutes more until heated through.
- To freeze: Let mixture cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.
- To serve: Thaw filling in microwave or in refrigerator over night. Heat in a saucepan until warmed through. Spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.
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RECIPE SUBMITTED BY
<p>I live in Bergen, Norway, with my American husband.We have 2 daughters, Emma (born in 2001) and Sara (born in 2003) <br /> <br />I worked full time as a consultant at a publishing house, but decided to change careers and am now working as a consultant at<span style=color: #000000;> the Norwegain Public Roads Administration. The main reason for me to join this site is that my husband and I both need help figuring out how to ake good, quality, healthy meals for our family that does not involving using a lot of time we don't have!</span></p>
<p>Other then that, I love photographing (have a Nikond D90), writing, films, reading books, hiking, being outside with my kids, do arts and crafts with the kids, traveling (which we do a lot).</p>