Southwest Gyros

• 1 pound ground beef
• 1 medium green pepper, chopped
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1/4 cup water
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 to 1 teaspoon garlic powder
• 1/2 cup mayonnaise
• 3/4 teaspoon Italian salad dressing mix
• 5 whole pita breads, warmed
• 1 cup fresh arugula or baby spinach
• 2/3 cup shredded cheddar cheese

1. Cook beef and pepper in a large skillet over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, water, chili powder, cumin and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened.
2. Combine mayonnaise and salad dressing mix in a small bowl. Spoon beef mixture over pita breads; top with the arugula, cheese and mayonnaise mixture.

ground beef, green pepper, pinto beans, tomatoes, water, chili powder, ground cumin, garlic powder, mayonnaise, italian salad dressing mix, pita breads, fresh arugula, cheddar cheese

Taken from www.tasteofhome.com/recipes/southwest-gyros/ (may not work)