Tex-Mex Pitas

Well, this little supper happened by accident.
We were supposed to have tacos on this night...but somehow, the taco shells didn't make it from my cart to my kitchen, so instead, I stuffed pita pockets and it was delish!
It was like a taco sandwich of sorts...a warm pita, yummy taco filling and a chili sour cream just for grins.
Totally fabulous...and bonus, this is a one pot meal. (I love only having to clean one pan after dinner!)
Enjoy!

This recipe serves four.

Shopping List 1 pound of ground beef (or you can use ground turkey!) 1 jalapeno, seeded and chopped 1 green bell pepper, chopped about 8 green onions, chopped 2 tomatoes, chopped 3 tablespoons chili powder, divided 1 (10 oz) box of frozen spinach, defrosted and all excess water squeezed out 1 1/2 cups salsa 1 (8 oz) container of sour cream 4 pita pockets, sliced in half and warmed in the microwave Salt & Pepper Extra Virgin Olive Oil (EVOO)

In a large skillet over medium-high heat, brown your ground beef in a tablespoon or so of EVOO. Once browned and crumbly, add in a nice pinch of S&P and then your chopped jalapeno, bell pepper and green onions. Saute a few minutes until tender (about 5). Next, stir in your chopped tomatoes, 2 tablespoons of chili powder, defrosted and drained spinach and salsa. Reduce heat to low and simmer just a few minutes.
While that's simmering, add the remaining tablespoon of chili powder to your sour cream. Stir and then set aside.
Take your warm pita halves and spoon the ground beef mixture down inside. Add a little sour cream to each one and then finish off with an extra green onion or two. You could also get really fancy and add in some grated Cheddar cheese.
Serve and enjoy!

A little pita and a whole lot of yummy flavor!
Enjoy!