- 1/2 pound [227 g] lean ground beef
- 1 small onion, finely choped
- 1 large clove garlic, minced
- 2 tablespoons [30 mL] chili powder
- 1/2 teaspoon [2.5 mL] dried oregano
- 2 teaspoons [10 mL] all purpose flour
- 1/2 teaspoon [2.5 mL] cumin
- Cayenne pepper [optional]
- 1/2 cup [125 mL] beef stock
- 1 [14-ounce / 540-mL] can pinto or black beans, rinsed and drained
- 5 [7-inch / 18-cm each] pita breads, halved to form pockets, warmed up
- Salsa
- Shredded lettuce
- Shredded Mozzarella or Cheddar cheese
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- In a large non-stick skillet, brown ground beef over medium-high heat, breaking up lumps with the back of a spoon, until no longer pink.
- Drain off any fat.
- Reduce heat to medium.
- Add onion, garlic, chili powder, oregano, flour, cumin and cayenne pepper, if using.
- Cook, stirring often, for 5 minutes or until onion is soft.
- Stir in beef stock, until slightly thickened.
- Add beans; cook for 2 minutes more, until heated through.
- Spoon into pita pockets.
- Top with salsa, shredded lettuce and cheese.
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