We made this over naan instead of Pita since we had it on hand.
1 1/4 lb. ground beef
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 c. chopped onion
1 garlic clove, minced
1 tablespoon brown sugar
1 tsp. seasoned salt
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. each dried thyme, savory, majoram, oregano, and parsley flakes
1 can (8 3/4 oz) navy beans, rinsed and drained
1 can (8 3/4 oz) kidney beans, rinsed and drained
1 can (8 3/4 oz) lima beans, rinsed and drained
5 pita breads, halved
1/2 cup shredded cheddar cheese
In a heavy sauce pan or dutch oven, cook beef over medium heat until no longer pink; drain.
Add tomatos, tomato sauce, onion, garlic, brown sugar, and seasonings. Cover and simmer for 1 hour stirring occasionally (we added beans at this time too and it was fine).
Stir in beans; heat through. Spoon about 1/2 cup. into each pita half. Top with cheese if desired.
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