Taco Pitas

By bakers_delight85

Ingredients

• 8 ounces lean ground beef
• 1 small onion, finely chopped
• 1 large clove garlic, minced
• 2 tsp. chili powder
• 2 tsp. all-purpose flour
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. ground cumin
• Pinch cayenne pepper
• 1/2 cup beef stock
• 1 can (19 ounces) pinto, black or red kidney beans, drained and rinsed
• 6 7-inch pitas, halved to form pockets, warmed
• Salsa, shredded lettuce, tomato wedges, pepper strips, shredded mozzarella or cheddar cheese

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet over medium-high heat, cook beef, breaking up the back of the a wooden spoon, for 4 minutes or 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 or until heated through.
Spoon 1/4 cup of the mixture into pita pickets; top with salsa, lettuce, tomato, pepper and cheese.