Picadillo pitas

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PREP TIME

20 min

Makes

4 cups sauce for 4 pitas

* PLUS Cooking time: 20 minutes

Ingredients

  • 2 tsp vegetable oil
  • 500 g ground beef , chicken or turkey
  • 1 large onion , chopped
  • 2 garlic cloves , crushed
  • 1 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 200-mL can tomato sauce
  • 1 green bell pepper , chopped
  • 1/2 cup sultana raisins
  • 1/3 cup pimento-stuffed green olives , thinly sliced
  • 4 6-in. pitas

Instructions

  • Heat oil in a large frying pan set over medium heat. Add ground meat, onion, garlic and seasonings. Cook, stirring often with a fork to break up meat, until it loses its pink color, about 15 minutes.
  • Add tomato sauce, green pepper, raisins and olives. Simmer, uncovered, stirring often, for about 5 more minutes to develop flavor and thicken. Warm pitas in the microwave or oven. Cut warm pitas in half, open and fill with sauce, about 1/4 to 1/2 cup per pita half. Serve right away with a tossed green salad.

Nutrition (per serving)

  • Calories
  • 275,
  • Protein
  • 14.9 g,
  • Carbohydrates
  • 29.9 g,
  • Fat
  • 11.3 g,

Picadillo sauce is traditionally served over rice ‘n’ beans or rolled in tortillas. We liked it stuffed in a whole wheat pita.