Beef Avocado Pockets Recipes

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PICCADILLO



Piccadillo image

Serve Piccadillo over yellow or white rice, or carry it to a tailgate party before the football game and stuff into pita bread pockets. Serve with an avocado salad and black beans for a full meal.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

2 medium onions, chopped
2 large green bell peppers, seeded and chopped
4 tablespoons vegetable oil, divided in half
1 1/2 lbs ground chuck, crumbled
1/2 teaspoon celery salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
1/4 teaspoon cayenne pepper (red ground pepper)
29 ounces tomato sauce
1 tablespoon Worcestershire sauce
1/2 cup green olives, sliced, juice reserved
1 (3 ounce) jar capers, drained
1 cup raisins
reserved olive juice (optional)
slivered almonds, toasted (optional)

Steps:

  • In a large, heavy-bottomed skillet, place onions and peppers in 2 tablespoons oil. Saute over medium heat until soft, about 8 minutes. Set aside. Add 2 tablespoons more oil to skillet. Add beef. Saute meat, until it is browned. Add celery salt, oregano, basil, salt, black pepper, garlic, cayenne pepper, and reserved onions and peppers. Mix well.
  • Add tomato sauce and Worcestershire sauce. Stir to blend. Cook 10 minutes over medium heat, so flavors mingle. Stir occasionally. Add olives, capers, and raisins. Cook over low heat, covered, for 40 minutes. Add reserved olive juice, if needed for consistency.
  • Top with slivered toasted almonds.

Nutrition Facts : Calories 177.2, Fat 8.6, SaturatedFat 1.1, Sodium 1089.1, Carbohydrate 26.2, Fiber 4.1, Sugar 17.6, Protein 3

BEEF POCKETS (STEAKS STUFFED WITH MUSHROOMS FILLING)



Beef Pockets (Steaks Stuffed With Mushrooms Filling) image

A recipe found on All British Food.com for Scotland and I am posting it for ZWT6. I made one change as it has an ingredient I have never heard of (ginger wine), so I changed it to red wine, which goes well with beef and mushrooms.

Provided by diner524

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 steaks (fairly thick-cut for stuffing)
salt and pepper, to taste
1 tablespoon butter
6 ounces mixed mushrooms, finely chopped
1 garlic clove, skinned and crushed
1 large onion, skinned and finely chopped
1 tablespoon fresh parsley, chopped
1 tablespoon red wine
1 tablespoon fresh breadcrumb
1 tablespoon heavy cream

Steps:

  • Using a sharp, pointed knife, make a horizontal cut in each steak without cutting all the way through. Season to taste.
  • Melt the butter in a medium saucepan and lightly cook the mushrooms, garlic and onion for 5 minutes, until softened. Remove from the heat.
  • Add the parsley, red wine, breadcrumbs and cream. Mix together well.
  • Generously fill each pocket of the steaks with the stuffing and use some toothpicks to help keep stuffing in the steaks.
  • Grill the steaks for 5 - 15 minutes, until the meat is cooked to taste.
  • Serve with potatoes and salad for a wonderful meal!

Nutrition Facts : Calories 242.6, Fat 10.2, SaturatedFat 5, Cholesterol 91.8, Sodium 102.4, Carbohydrate 5.2, Fiber 0.8, Sugar 1.7, Protein 30.2

BEEF POCKETS



Beef Pockets image

Get out the Sesame Yogurt Sauce recipe #25797 to serve with this. Recipe by Hilda & Ray Marangosian from California.

Provided by Charlotte J

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs beef sirloin steaks
1/4 cup lemon juice, fresh
1 teaspoon ground allspice
1/4 teaspoon pepper
12 roma tomatoes
6 pita pocket bread, cut in half
salt
1/2 cup red onion, sliced thin
1/4 cup parsley, fresh chopped
1 cup cucumber, sliced thin

Steps:

  • Slice beef into 1/8-inch-thick strips.
  • In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper.
  • Set aside.
  • Core tomatoes and cut in half lengthwise.
  • With skin side up broil about4 inches from heat until browned, 6 minutes.
  • Set oven temperature to 200 degrees.
  • Stack pocket bread in center of foil and wrap.
  • Place in oven with tomatoes until ready to serve, 5- 10 minutes.
  • In a large skillet add meat mixture and cook until no longer pink.
  • Transfer beef only to a bowl.
  • Boil juices until reduced to 1/4 cup, pour over meat.
  • Add salt to taste.
  • To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers.
  • Top with some Sesame Yogurt Sauce.

BEEF TACO MELT SANDWICH POCKETS



Beef Taco Melt Sandwich Pockets image

Make and share this Beef Taco Melt Sandwich Pockets recipe from Food.com.

Provided by echo echo

Categories     Lunch/Snacks

Time 25m

Yield 8 sandwiches

Number Of Ingredients 7

1 lb ground beef
1/2 cup chunky salsa
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) cylinder large refrigerated biscuits (8 biscuits)
1/2 cup shredded Mexican blend cheese or 1/2 cup shredded jalapeno jack cheese
salsa
sour cream

Steps:

  • Brown beef and drain off any fat.
  • Add salsa,taco seasoning and 1/2 cup water; simmer until thickened.
  • With a rolling pin, roll out each biscuit into a 6-inch wide circle.
  • Divide the beef mixture evenly among the biscuits; place filling on half the biscuit, leaving a 1/2-inch margin at the edge.
  • Sprinkle 1 Tbs cheese over filling on each biscuit.
  • Fold other half of biscuit over the filling; press the edges together and crimp with a fork to seal.
  • Bake at 375F 10-12 minutes until golden brown.
  • Serve hot. If desired serve with sour cream and additional salsa.

Nutrition Facts : Calories 336.8, Fat 18.8, SaturatedFat 7.8, Cholesterol 47.2, Sodium 814.2, Carbohydrate 24.9, Fiber 0.9, Sugar 4.8, Protein 16.5

BEEF AND SPINACH PITA POCKETS



Beef and Spinach Pita Pockets image

Make and share this Beef and Spinach Pita Pockets recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces ground beef round
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 1/2 cups fresh spinach, chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon salt
6 fresh spinach leaves
1 whole wheat pita bread, halved
2 tablespoons plain low-fat yogurt
1/8 teaspoon curry powder (optional)

Steps:

  • In large non-stick skillet, combine first 3 ingredients.
  • Cook over medium heat until browned, stirring to crumble beef.
  • Drain in a colander, discard drippings.
  • Wipe skillet dry with a paper towel.
  • Return beef mixture to skillet; add chopped spinach, spices and salt; stir well.
  • Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat.
  • Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves.
  • Mix yogurt with curry powder if desired.
  • Top each pita half with 1 tablespoon yogurt.

Nutrition Facts : Calories 353, Fat 18.2, SaturatedFat 6.9, Cholesterol 77, Sodium 442.3, Carbohydrate 21.7, Fiber 3.7, Sugar 1.6, Protein 26.5

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