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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An easier-to-hold-and-eat variation over Tacos Ingredients:
8 ounces lean ground beef (250 gram) |
1 small onion, finely chopped |
1 large garlic clove, minced |
2 teaspoons chili powder |
2 teaspoons all-purpose flour |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1 pinch cayenne pepper |
1/2 cup beef stock (125 ml) |
1 (19 ounce) can pinto beans or 1 (19 ounce) can black beans or 1 (19 ounce) can red kidney beans, rinsed and drained |
6 pita bread, halved to from pockets, warmed (7 inches/18 cm) |
salsa or shredded lettuce or chopped tomatoes or pepper, strips or shredded mozzarella cheese or cheddar cheese |
Directions:
1. 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.
2. 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.
3. Pour in stock, cook, stirring until slightly thickened. Stir in beans; cook 2 minutes more until heated through.
4. To freeze: Let mixture cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.
5. To serve: Thaw filling in microwave or in refrigerator over night. Heat in a saucepan until warmed through. Spoon 1/4 cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.
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