Taco Pitas

Taco Pitas
The Best Freezer Cookbook
Serves 4

8 oz lean ground beef
1 small onion, finely chopped
Large garlic clove, minced
2 tsp chili powder
2 tsp all-purpose flour
½ tsp oregano
½ tsp cumin
Pinch cayenne pepper
½ cup beef stock
1 can pinto, black or red kidney beans, drained & rinsed
12 pitas, halved to form pockets, warmed
Salsa
Shredded lettuce
Tomato wedges
Shredded cheese

1. Brown onion and ground beef.
2. Add garlic, chili powder, flour, oregano, cumin and cayenne pepper. Cook over medium heat, stirring often.
3. Pour in stock; cook, stirring, until slightly thickened. Stir in beans; cook 2 minutes more or until heated through.
4. Spoon ¼ cup of the mixture into pita pockets; top with salsa, lettuce, tomato and cheese.

* To freeze: Let filling cool. Ladle into freezer bag. Seal, label and date. Freeze for up to three months.
* To serve: Thaw filling in the refrigerator overnight. Heat in saucepan until warmed through. Proceed with step 4, above.