An easier-to-hold-and-eat variation over Tacos
Ingredients: [‘lean ground beef’, ‘onion’, ‘garlic clove’, ‘chili powder’, ‘all-purpose flour’, ‘dried oregano’, ‘ground cumin’, ‘cayenne pepper’, ‘beef stock’, ‘pinto beans’, ‘pita bread’, ‘salsa’]
Quantity of 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 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)”,” shredded mozzarella cheese or cheddar cheese”]
Number of Servings: 4
Steps: [‘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.’, ‘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.’, ‘Pour in stock, cook, stirring until slightly thickened. Stir in beans; cook 2 minutes more until heated through.’, ‘To freeze: Let mixture cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.’, ‘To serve: Thaw filling in microwave or in refrigerator over night. Heat in a saucepan until warmed through. Spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.’]