Tex-Mex Pitas Recipe
Tex-Mex Pitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I sometimes treat my friends at work to these peppy pitas at lunchtime," relates Helen Overman from Pottsboro, Texas. "I prepare everything in advance, so the spicy sandwiches can just be zapped in the microwave."
MAKES:
7 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min.

Ingredients

  • 2 pounds ground beef
  • 1 envelope taco seasoning
  • 1/3 cup water
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • Pinch ground cumin
  • 7 pita breads (6 inches), halved
  • 3 cups (12 ounces) shredded cheddar cheese
  • Sliced jalapenos

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, water, beans, tomatoes and cumin. Simmer, uncovered, for 20 minutes, stirring occasionally.
Spoon about 1/3 cup into each pita half; top with about 2 tablespoons cheese and a few jalapeno slices. Place in an ungreased 13-in. x 9-in. baking pan.
Bake at 350° for 10 minutes or until cheese is melted. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tex-Mex Pitas in Quick Cooking July/August 2000, p45

Nutritional Facts

1 each: 623 calories, 27g fat (16g saturated fat), 120mg cholesterol, 1526mg sodium, 51g carbohydrate (2g sugars, 5g fiber), 42g protein.

  • 2 pounds ground beef
  • 1 envelope taco seasoning
  • 1/3 cup water
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • Pinch ground cumin
  • 7 pita breads (6 inches), halved
  • 3 cups (12 ounces) shredded cheddar cheese
  • Sliced jalapenos
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, water, beans, tomatoes and cumin. Simmer, uncovered, for 20 minutes, stirring occasionally.
  2. Spoon about 1/3 cup into each pita half; top with about 2 tablespoons cheese and a few jalapeno slices. Place in an ungreased 13-in. x 9-in. baking pan.
  3. Bake at 350° for 10 minutes or until cheese is melted. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tex-Mex Pitas in Quick Cooking July/August 2000, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forTex-Mex Pitas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Bruha1 User ID: 377649 86373
Reviewed Jul. 28, 2010

"quick, easy recipe. Usually have everything on hand. My only addition would be to top with lettuce when done baking!"

MY REVIEW
TJohnso2 User ID: 1586302 98219
Reviewed Apr. 1, 2010

"Even my picky sons ate it. Much more filling than a regular taco. quick and easy too!"

Loading Image