Instead of using traditional tortillas and salsa, these out-of-the-ordinary tacos feature crispy pita bread and ranch salad dressing. It's an original recipe from my mom.—Wendy Wilhelm, Milwaukee, Wisconsin
Featured In: 32 Lunches To Spice Up Your Workday
- 1 pound ground beef
- Salt and pepper to taste
- Oil for frying
- 4 whole pita breads (6 inches)
- 4 cups shredded lettuce
- 2 medium tomatoes, diced
- 1 medium onion, chopped
- Ranch salad dressing
- In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper; set aside.
- In another skillet, heat 1/4 in. of oil. Fry the pita breads until puffed and golden brown. Drain on paper towels. Cut each bread in half. Fill with beef mixture, lettuce, tomatoes and onion. Drizzle with salad dressing. Yield: 4 tacos.
Originally published as Pita Tacos in Taste of Home Ground Beef Cookbook 1999, p305
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