Mexican Pita Pockets
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground beef
lean |
|
| ½ | cup |
onions
chopped |
|
| 16 | ounces |
beans with pork, canned
undrained |
|
| 2 | cups |
lettuce
shredded |
|
| 1 | cup |
tomatoes
chopped |
|
| 4 | ounces |
cheddar cheese
shredded |
|
| 1 | x |
yogurt, plain
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground beef
lean |
|
| 118 | ml |
onions
chopped |
|
| 462.4 | ml/g |
beans with pork, canned
undrained |
|
| 473 | ml |
lettuce
shredded |
|
| 237 | ml |
tomatoes
chopped |
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
| 1 | x |
yogurt, plain
|
*
|
Directions
Brown ground beef with onion; drain.
Add beans and salsa, heat through.
Spoon ½ cup mixture into each pita pocket half.
Top with lettuce, tomato, cheese, yogurt and additional salsa, if desired.
