Taco Pitas

• 8 ounces lean ground beef (250 gram)
• 1 small onion, finely chopped
• 1 large garlic clove, minced
• 2 teaspoons chili powder
• 2 teaspoons all-purpose flour
• 12 teaspoon dried oregano
• 12 teaspoon ground cumin
• 1 pinch cayenne pepper
• 12 cup beef stock (125 ml)
• 1 (19 ounce) can pinto beans or 1 (19 ounce) can black beans or 1 (19 ounce) can red kidney beans, rinsed and drained
• 6 pita bread, halved to from pockets, warmed (7 inches/18 cm)
• salsa or shredded lettuce or chopped tomatoes or pepper, strips or shredded mozzarella cheese or cheddar cheese

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.
3. Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper.
4. Cook, stirring often, for 5 minutes or until onions are softened.
5. Pour in stock, cook, stirring until slightly thickened.
6. Stir in beans; cook 2 minutes more until heated through.
7. To freeze: Let mixture cool.
8. Ladle into freezer containers.
9. Seal, label and date.
10. Freeze for up to 3 months.
11. To serve: Thaw filling in microwave or in refrigerator over night.
12. Heat in a saucepan until warmed through.
13. Spoon 1/4 cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese.

lean ground beef, onion, garlic, chili powder, flour, oregano, ground cumin, cayenne pepper, beef stock, pinto beans, pita bread, salsa

Taken from www.food.com/recipe/taco-pitas-181549 (may not work)