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