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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From EveryDay with Rachael Ray June/July 2008. Ingredients:
1 cup plain yogurt |
3 garlic cloves, finely chopped |
salt & pepper |
1 tablespoon extra virgin olive oil |
1 red bell pepper |
1/2 onion, chopped |
1 1/2 teaspoons finely chopped habanero peppers |
1 teaspoon ground cumin |
1 lb ground beef |
4 pita bread |
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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