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Picadillo in Pita Bread Recipe

Photo by: Taste of Home

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Meet the Cook: It's fun to watch the expressions of people when they taste this. The first bite is both sweet and tart! I made many one-dish, top-of-the-stove meals while raisins three children. After I'd worked all day, there was always something to do at home. That didn't leave much time to cook! My children all have families of their own now. They live near, and I still enjoy cooking for them - and for my three grandchildren. -Shirley Smith, Orange, California

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 pound ground beef
1 garlic clove, minced
1/2 medium onion, chopped
1 small apple, peeled and chopped
1/4 cup beef broth
1 tablespoon vinegar
1 can (8 ounces) tomato sauce or 1 can (7-3/4 ounces) Mexican-style hot tomato sauce
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup raisins
1/3 cup sliced amonds
3 pita breads, halved
1 avocado, sliced
1/2 cup sour cream

Directions

In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary. To serve, fill each pita half with beef mixture and top with an avocado slice and a dollop of sour cream. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 365 calories, 18 g fat (6 g saturated fat), 50 mg cholesterol, 830 mg sodium, 31 g carbohydrate, 4 g fiber, 19 g protein.

Picadillo in Pita Bread published in Country Woman January/February 1991, p31