Native American Tacos

• 35 min
• 6 SERVINGS
• 440 Cal
• 25 g Protein

Ingredients:

• 1 pound Ground Beef (80% lean or leaner)
• 1-1/2 teaspoons granulated onion
• 1-1/2 teaspoons granulated garlic
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon chile powder
• 1 cup beef stock
• 1 medium poblano chile pepper, deseeded, chopped
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) hominy, drained and rinsed
• 4-1/2 teaspoons masa harina
• 6 pita breads
• 2 tablespoons vegetable oil
• Lettuce, tomato, salsa, jalapeno, Mexican cheese and sour cream (optional)

Cooking:

1. Heat large skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in onion, garlic, cumin, pepper, salt, allspice and chile powder.
Cook's Tip: Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Add beef stock, chile pepper, pinto beans, hominy and masa. Cook and stir 3 to 5 minutes or until mixture is thickened.
3. Meanwhile, heat second skillet over medium heat until hot. Add half of oil; lightly toast pita bread 1 to 2 minutes or until golden brown and puffed on both sides. Repeat with remaining oil and pitas.
4. Top pitas with equal amounts of beef mixture. Sprinkle with toppings, as desired.