Taco Pitas
1 pound ground chuck
10 ounces canned tomatoes and green chiles - drained
7 ounces canned whole kernel corn - drained
1 package taco seasoning
3/4 cup water
5 pita bread rounds
1 cup shredded iceberg lettuce
3/4 cup shredded Cheddar cheese
Brown ground chuck in a large skillet, stirring until it crumbles; drain. Stir in tomatoes and green chiles, corn, taco seasoning mix, and water. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
Cut pita bread rounds in half crosswise, and place on a 12-inch round glass platter; cover with paper towels. Microwave on High for 15 seconds or until bread is warm and pliable, giving platter a half turn after 10 seconds.
Fill each pita pocket about half full with meat mixture; top evenly with lettuce and cheese. Serve immediately.
Serves 5
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