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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 5 |
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Ingredients:
1 1/4 pound(s) ground beef |
1 14 1/2-ounce can(s) diced tomatoes, undrained |
1 8-ounce can(s) tomato sauce |
1/2 cup(s) chopped onion |
1 garlic clove, minced |
1 tablespoon(s) brown sugar |
1 teaspoon(s) seasoned salt |
1 teaspoon(s) chili powder |
1/2 teaspoon(s) ground cumin |
1/8 teaspoon(s) each dried thyme, savory, marjoram, oregano and parsley flakes |
1 8 3/4-ounce can(s) navy beans, rinsed and drained |
1 8 3/4-ounce can(s) kidney beans, rinsed and drained |
1 8 3/3-ounce can(s) lima beans, rinsed and drained |
5 pita breads, halved |
1/2 cup(s) shredded cheddar cheese, optional |
Directions:
1. • In a heavy saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain.
2. • Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally.
3. • Stir in beans; heat through. Spoon about 1/2 cup into each pita half. Top with cheese if desired. .
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