Ready to Cook

Oven-Baked Romesco Beef Pitas

with Arugula, Tzatziki & Pickled Peppers

25 MIN

4 Servings

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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty filling—featuring tender beef, smoky romesco sauce, sweet currants, and more—to serve inside soft, warm pitas. You’ll finish the pitas off with fresh arugula, tangy pickled peppers, and a dollop of tzatziki.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Ground Beef
4 Pocketless Pitas
6 Tbsps Romesco Sauce (Contains Almonds)
1 oz Sweety Drop Peppers
4 oz Arugula
2 Tbsps Dried Currants
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
½ cup Tzatziki (Cucumber-Yogurt Sauce)
2 oz Sliced Roasted Red Peppers
2 8-Oz Cans Tomato Sauces
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

1 Make the base

Preheat the oven to 450°F. Between the two trays, evenly divide the tomato sauce, currants, spice blend, roasted red peppers, and beef (tearing into bite-sized pieces before adding). Season with salt and pepper; stir to thoroughly combine.

2 Bake the trays

Bake, uncovered, 12 to 14 minutes, or until the beef is cooked through. Remove from the oven. Add the romesco sauce; carefully stir to combine.

3 Warm the pitas & serve your dish

Meanwhile, place the pitas on a piece of foil. Drizzle with olive oil; season with salt and pepper. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Wash and dry the arugula. Serve the baked trays with the warmed pitas. Top with the arugula, tzatziki, and sweety drop peppers. Enjoy!