Salsa, veggie ground crumbles and corn on mini pita bread rounds? Sounds fantastic! Why not go for extra delish by adding cheese and grilling until melty?
What You Need
Original recipe yields 8 servings
8 pita bread s
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup frozen BOCA Veggie Ground Crumbles
2 cups KRAFT Shredded Cheddar Cheese
1 cup frozen whole kernel corn, thawed
2 avocado s, peeled, pitted and sliced
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Let's Make It
Heat grill to medium heat.
Spread pitas with salsa; top with veggie ground crumbles, cheese and corn.
Cover grill grate with sheet of heavy-duty foil; top with pitas. Cover with lid.
Grill 10 to 13 min. or until cheese is melted. Top with avocado slices.
Serve with cut-up seasonal fresh fruit.
Substitute individual ready-to-use baked pizza crusts for the pita breads.
How to Bring to a Party
Pack all the ingredients in separate containers then refrigerate all except the pitas until ready to transport to the party. Top pitas with remaining ingredients, then grill as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.