Hearty Pita Tacos Recipe

3.5 3 5
Hearty Pita Tacos Recipe
Hearty Pita Tacos Recipe photo by Taste of Home
Publisher Photo

Hearty Pita Tacos Recipe

Read Reviews
3.5 3 5
Publisher Photo
“You don't need to skimp on flavor when trying to eat healthy. Our 9-year-old daughter enjoys helping us make these tasty tacos and enjoys eating them even more.” Jamie Valocchi — Mesa, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 small sweet red pepper, chopped
  • 2 green onions, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 3/4 cup frozen corn
  • 2/3 cup taco sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 6 whole wheat pita pocket halves
  • 6 tablespoons shredded reduced-fat cheddar cheese
  • Sliced avocado and additional taco sauce, optional

Directions

In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain. Stir in the beans, corn, taco sauce, olives and seasonings; heat through.
Spoon 3/4 cup beef mixture into each pita half. Sprinkle with cheese. Serve with avocado and additional taco sauce if desired. Yield: 6 servings.
Originally published as Hearty Pita Tacos in Healthy Cooking April/May 2010, p45

Nutritional Facts

1 each: 339 calories, 10g fat (4g saturated fat), 52mg cholesterol, 787mg sodium, 38g carbohydrate (4g sugars, 8g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

  • 1 pound lean ground beef (90% lean)
  • 1 small sweet red pepper, chopped
  • 2 green onions, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 3/4 cup frozen corn
  • 2/3 cup taco sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 6 whole wheat pita pocket halves
  • 6 tablespoons shredded reduced-fat cheddar cheese
  • Sliced avocado and additional taco sauce, optional
  1. In a large skillet, cook the beef, red pepper and onions over medium heat until meat is no longer pink; drain. Stir in the beans, corn, taco sauce, olives and seasonings; heat through.
  2. Spoon 3/4 cup beef mixture into each pita half. Sprinkle with cheese. Serve with avocado and additional taco sauce if desired. Yield: 6 servings.
Originally published as Hearty Pita Tacos in Healthy Cooking April/May 2010, 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 forHearty Pita Tacos

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
pajamaangel User ID: 1603339 265692
Reviewed May. 8, 2017

"We used tortillas instead since the store I went to didn't have any pita bread. I thought the filling was quite tasty, but I had added more taco sauce to it. Those are the only changes I made. I will make this again and add some more seasoning."

MY REVIEW
1ragmop User ID: 254432 118482
Reviewed Apr. 28, 2011

"How in the world do you get the filing in the Pita bread like that. I'm lucky if I can get half that much in before they split. Usually have filling falling all over the plate and all over me when I try to eat them. Shirley"

MY REVIEW
avalonblythe User ID: 1197725 191172
Reviewed Jun. 7, 2010

"It was ok... like the packaged taco mix better."

Loading Image