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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âQuick, delicious and kid-friendlyâ is how Laura Mahaffey in Annapolis, Maryland describes her simple solution to busy weeknight meals. These hand-held pockets are filled with flavor and make an easy, eat-and-run entree for summer outings, too. TASTY TIP: For a change of pace, top with guacamole and sour cream or serve with tortilla chips, salsa and refried beans. Ingredients:
1 pound ground beef |
1 envelope burrito seasoning |
1 cup water |
1 can (2-1/4 ounces) sliced ripe olives, drained |
4 pita pocket halves |
1 cup shredded lettuce |
1 medium tomato, seeded and chopped |
3/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook beef over medium heat until no longer pink; drain. Stir in burrito seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. Stir in olives.
2. Fill pita bread halves with beef mixture, lettuce, tomato and cheese. Yield: 4 servings.
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