It's a Keeper: Spicy Beef Pitzas

We have been doing some serious belt tightening around here, like everyone else these days, so I've been leaning heavily on the $10 Spot feature from Every Day with Rachael Ray.

That's where I found these Spicy Beef Pitzas.  This recipe was very filling and the accompanying yogurt sauce would make a great dip. I think it needs some sort of veggie side to qualify as a square meal, but if you use lean ground beef and whole wheat pita bread, it's relatively healthy.  Plus, it is very easy to make, so perfect for a weeknight meal (or a meal your husband can make when you are on bedrest, as the case may be....)

Here's the recipe with my comments in brackets:

By: Susan Gordon
From: $10 Spot

4 Servings
Prep 15 min
Cook 20 min

1 cup plain whole milk yogurt
3 cloves garlic, finely chopped
Salt and pepper
1 tablespoon extra-virgin olive oil
1 red bell pepper, chopped
1/2 onion, chopped
1 1/2 teaspoons finely chopped habanero chile [I just used jalapeno because habanero is too spicy even for this spicy food lover.  A serrano pepper would be good, too.]
1 teaspoon ground cumin
1 pound ground beef
4 pitas

Preheat the oven to 500°. In a small bowl, combine the yogurt and two-thirds of the garlic; season with salt and pepper.

In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining garlic, the habanero chile and cumin; cook until fragrant, about 30 seconds. Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes; season with salt and pepper.

On a baking sheet, top each pita with a quarter of the beef mixture and bake until crisp, about 8 minutes. Serve with the garlic yogurt.

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