Total Time
30mins
Prep 20 mins
Cook 10 mins

An easier-to-hold-and-eat variation over Tacos

Ingredients Nutrition

Directions

  1. In a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes/until no longer pink.
  2. Reduce heat to medium. Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. Cook, stirring often, for 5 minutes or until onions are softened.
  3. Pour in stock, cook, stirring until slightly thickened. Stir in beans; cook 2 minutes more until heated through.
  4. To freeze: Let mixture cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months.
  5. To serve: Thaw filling in microwave or in refrigerator over night. Heat in a saucepan until warmed through. Spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.