Mexican Sloppy Joe Will Likely Be One Of Your Kids’ Favorites

OK, OK, I’ll admit it. I went through the express checkout at the supermarket with more items than allowed. There were 15 things in my cart, and the sign said 12.

Usually, I’m the type who counts every single item. If it’s over the limit, I won’t even consider the express line. You know how people glare when someone’s blatantly ignoring the rules.

But three items over didn’t seem too unreasonable. I was in a rush this particular afternoon, and my 3-year-old kept throwing the yogurt containers on the floor.

So I scooted into an empty express checkout and asked the checker about people who have more than 12 items in their cart.

“Unless we get really busy, and as long as they don’t hold up too many people, I don’t mind,” she said.

Flexibility, in addition to speed, is a good quality for checkers to have in the highly stressful express lanes. Remember to give them a break, especially when there are 10 people backed up in line.

And it’s common courtesy to use a regular checkout line if you’ve got a lot of groceries. We’re all in a rush at 5:30 on a weeknight.

You can use express checkout for today’s recipe; it’s only got nine ingredients. Amigo Pita Pocket Sandwiches, a Mexican-style sloppy Joe, are easily a favorite of kids.

Make the ground turkey mixture and cut the tops off the pita bread. Fill with lettuce first, and put the turkey mixture on top. If you put the turkey mixture in first, the filling will soften the bread and spill out on your plate. Then you’ve got a mess on your hands.

Add some vegetable sticks and canned fruit for a quick meal. Who’s ready to eat?

Amigo Pita Pocket Sandwiches

From “Lawry’s New Taste Of Mexico” (Publications International, Ltd.)

1 pound ground turkey

1 package (1.25 ounces) taco spices and seasonings

1 can (6 ounces) tomato paste

1/2 cup water

1/2 cup chopped green bell pepper

1 can (7 ounces) whole kernel corn, drained

8 pita breads

Curly lettuce leaves

Grated cheddar cheese

In large skillet, brown turkey; drain fat. Add remaining ingredients exept pita bread, lettuce and cheese; blend well. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.

Cut off top 1/4 of pita breads. Open pita breads to form pockets. Line each with lettuce leaves. Spoon 1/4 cup filling into each pita bread and top with cheese.

Yield: 4-6 servings.

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