From one particular restaurant where I was employed through my College Days came the tasty dish “Mexican Munchwich”. Though very popular for lunch, this Tex-Mex creation also makes an enjoyable dinner entree.
This is my personal rendition of the recipe used by the restaurant so many years ago and is based entirely upon my recollection, but the end result retains that same essence enjoyed by the patrons of Butterfield’s Restaurant.
- 1 pita bread cut in half.
- 1 tsp. olive oil.
- 1/4 lbs. lean ground beef.
- 2 tbsps. finely diced onion.
- 1 tsp. of diced green, red and/or yellow peppers.
- 1/4 cup V8 or tomato juice.
- 1 dash cumin powder.
- 1 dash red pepper.
- 1 dash garlic salt.
- 1 tbsp. chili powder.
- 1 cup shredded lettuce.
- 1/2 cup diced tomatoes.
- 1/2 cup shredded cheddar.
- 2 tblsp. sour cream.
How to make it
Pre-heat oven to 350 degrees.
Over medium heat, pour olive oil into a skillet and allow to heat up.
Add onion and peppers.
Saute until onions are translucent.
Add beef and brown for about 10 to 15 minutes or so.
Add chili powder, cumin, garlic salt, red pepper and stir.
Add tomato juice or V8 (I prefer V8).
Saute for another 10 to 15 minutes.
Scoop up half of the seasoned beef and insert into the open side of one of the pita bread halves.
Do likewise with the remaining beef to the other half of the pita bread.
Sprinkle shredded cheese on top of both.
Insert into pre-heated oven for a minute or two in order to melt the cheese on top and slightly toast the pita bread.
Remove from oven and sprinkle lettuce and tomato over each.
Top them off with a dollop of sour cream on each.
Add hot sauce to taste if preferred.