- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (4 ounces) chopped green chilies, drained
- 4 pita breads (6 inches)
- 1/2 cup enchilada sauce
- 3/4 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons canned diced jalapeno peppers
- 1 cup shredded lettuce
- 1 medium tomato, seeded and chopped
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chilies.
- Place pita breads on an ungreased baking sheet; spread with enchilada sauce. Top with beef mixture and cheese.
- Bake at 400° for 4-5 minutes or until cheese is melted. Top with sour cream, jalapenos, lettuce and tomato. Yield: 4 servings.
Originally published as Southwest Pita Pizzas in Country Woman February/March 2009, p36
This recipe pairs well with a sweet red wine.
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