Ingredients
2
lb lean (at least 80%) ground beef
1
medium red onion, chopped (1 cup)
1
tablespoon Worcestershire sauce
1
tablespoon dried minced garlic
1
tablespoon dried oregano leaves
2
teaspoons ground cumin
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (10 oz) beef consommé
10
pita (pocket) breads (6 inch), cut in half to form pockets
1
cup plain low-fat yogurt
1/2
cucumber, peeled, chopped (about 1/2 cup)
1
clove garlic, finely chopped
1
teaspoon fresh lemon juice
1 1/4
cups chopped tomatoes (about 2 medium)
2 1/2
cups shredded lettuce
3/4
cup crumbled feta cheese (6 oz)
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is browned; drain. In slow cooker, stir beef mixture and remaining sandwich ingredients except pita breads.
Cover; cook on Low heat setting 3 to 4 hours. Meanwhile, in small bowl, stir all sauce ingredients. Cover; refrigerate until serving time.
Warm pita breads as directed on package. Using slotted spoon, fill each pita half with 3 to 4 tablespoons hot beef mixture; add 1 rounded tablespoon yogurt sauce. Top with tomatoes, lettuce and cheese.
