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Pitacos – Pita bread tacos with minced beef and beans

No one has ever said no to these delicious 30-minute tacos with pita bread which get filled with spicy minced beef, beans, and some grated cheese.
Course Main Course
Cuisine Mediterranean, Mexican
Keyword beans, beef, Pita bread, tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 630 kcal
Author The Hungry Bites


  • For the minced beef:
  • 1 pound (450 grams) minced beef
  • 3 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried onion flakes
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 – 1 teaspoon smoked paprika, optional
  • Salt and pepper to taste
  • 1/2 cup dry white wine

  • For the pitacos:
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3/4 cups frozen corn kernels (place on a colander and rinse very well to thaw)
  • 1 red sweet pepper, chopped
  • 1 green sweet pepper, chopped
  • 1 can red kidney beans
  • 1 large tomato, chopped [or a little less than 1 can (14 oz) diced tomatoes]
  • 1/2 cup chopped parsley
  • 1/2 cup chopped scallions or green onions
  • 1 cup plain Greek yogurt
  • 2 avocados, chopped
  • 14 oz (400 grams) grated cheese (Monterey Jack, Greek gruyere, cotija, manchego, cheddar, feta or mastelo)
  • 10 pita bread
  • Lemon wedges and extra parsley for serving


  1. Make the spicy minced beef: Heat a large pan or saucepan over high heat and when it’s hot enough add the minced meat and the olive oil. Cook the beef stirring often with a wooden spatula, breaking up any lumps, until it is browned and all the juices have evaporated (about 10 minutes). Add the spices and stir for 1 more minute, then add the wine and cook for another minute until it’s evaporated. Transfer the mixture to a plate.
  2. Preheat your oven to 390°F (200°C).
  3. Make the filling: Reduce heat to medium/high and transfer in the same pan the olive oil, the onion, the corn, the red pepper, and the green pepper. Cook until the onion is soft (about 5 minutes) and then add the minced beef, the beans, the parsley, the green onions, and the tomato. Cook for 2 more minutes and turn off the heat. Add half of the grated cheese, the yogurt and the avocado and mix.
  4. Make the pitacos: Divide the filling to the pitas, fold them in the middle and transfer them to a pan so that the one is next to the other, in order to retain their shape. Top with the remaining cheese and bake for 10 minutes, until the cheese at the top melts.
  5. Eat!

Recipe Notes

  • Don't be afraid to brown (caramelize) the meat very well. The dark color means great flavor! Remember that the caramelization will start when all the juices of the meat have evaporated.


Serve these pitacos with Tzatziki (Greek yogurt sauce) and of course with quick pickled onions!