Ingredients:

  • 1 pound Ground Beef (80% lean or leaner)
  • 1-1/2 teaspoons granulated onion
  • 1-1/2 teaspoons granulated garlic
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon chile powder
  • 1 cup beef stock
  • 1 medium poblano chile pepper, deseeded, chopped
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) hominy, drained and rinsed
  • 4-1/2 teaspoons masa harina
  • 6 pita breads
  • 2 tablespoons vegetable oil
  • Lettuce, tomato, salsa, jalapeno, Mexican cheese and sour cream (optional)

Cooking:

    1. Heat large skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in onion, garlic, cumin, pepper, salt, allspice and chile powder.
Cook’s Tip: Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  1. Add beef stock, chile pepper, pinto beans, hominy and masa. Cook and stir 3 to 5 minutes or until mixture is thickened.
  2. Meanwhile, heat second skillet over medium heat until hot. Add half of oil; lightly toast pita bread 1 to 2 minutes or until golden brown and puffed on both sides. Repeat with remaining oil and pitas.
  3. Top pitas with equal amounts of beef mixture. Sprinkle with toppings, as desired.

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2/3 cup meat mixture on flatbread: 435 Calories; 110.7 Calories from fat; 12.3g Total Fat (3.8 g Saturated Fat; 0.4 g Trans Fat; 1.5 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 45 mg Cholesterol; 1124 mg Sodium; 54 g Total Carbohydrate; 2.5 g Dietary Fiber; 2.4 g Total Sugars; 25 g Protein; 0 g Added Sugars; 116.5 mg Calcium; 4.5 mg Iron; 492 mg Potassium; 1 mcg Vitamin D; 0.4 mg Riboflavin; 9.2 mg NE Niacin; 0.3 mg Vitamin B6; 1.4 mcg Vitamin B12; 261 mg Phosphorus; 4.9 mg Zinc; 30.2 mcg Selenium; 57.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, Vitamin B6, and Choline.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”