$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
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
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.