Thursday, April 23, 2009

Beef Pita Tacos

Here's another freezer meal. You can make it tonight, or make it to stick in the freezer for those nights when you don't have much time!

1 lb lean ground beef
1 cup salsa
1 can stewed tomatoes

Serving Day: 4 pita bread (cut in half), or 8 flatbread pitas

Cooking Day Instructions:
Crumble beef into skillet and cook until no longer pink, seasoning to taste with salt & pepper. Drain fat. Stir in salsa and stewed tomatoes and bring to a boil. Reduce heat and simmer for 6-8 minutes, stirring occasionally, until thickened. Put meat mixture in freezer bag; seal & freeze.

Serving Day Instructions:
Thaw completely. Heat mixture in saucepan until warmed through. Heat pita bread in 350-degree oven for 4-5 min. Stuff each pita with 1/3 cup of meat. Serve with shredded lettuce, tomatoes, onions, sour cream, cheese, and avocado as desired.

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