Ingredients
1 pound ground beef1 medium green pepper, chopped1 can (15 ounces) pinto beans, rinsed and drained1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1/4 cup water1 tablespoon chili powder2 teaspoons ground cumin1/2 to 1 teaspoon garlic powder1/2 cup mayonnaise3/4 teaspoon Italian salad dressing mix5 whole pita breads, warmed1 cup fresh arugula or baby spinach2/3 cup shredded cheddar cheese
Preparation
Cook beef and pepper in a large skillet over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, water, chili powder, cumin and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened.
Combine mayonnaise and salad dressing mix in a small bowl. Spoon beef mixture over pita breads; top with the arugula, cheese and mayonnaise mixture.
