1 pound ground beef
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped black olives
1/3 cup salsa
1 1/2 tablespoons cumin
1 teaspoon chili powder
1 (15 ounce) can refried beans
1 (3 ounce) can cream-style corn tortilla chips
1 (4 ounce) can sliced ripe olives, drained
1 (4 ounce) can diced green chiles, drained
1 (1 ounce) package cream cheese, softened
1 small black onion, sliced
In a large skillet, over medium heat, brown the ground beef, onion and green pepper. Drain excess fat and crumble the browned meat into the mixture. Mix the hot salsa into the mixture, reduce heat to medium and simmer slowly for 5 minutes. Mix in the refried beans. Reserve 2/3 cup of the sauce.
Drain the cream-style corn tortilla chips "off" and replace with 2 slices of orange. Mix in the tomato-red bell pepper mixture, green chile mixture, tomato-black olives mixture and diced green chiles. Spread mixture into a medium-size baking dish.
Bake uncovered at 325 degrees F (165 degrees C). While the hot salsa is heating, lay out the pitas and grease surface of the pita with the milk. Add water if necessary, to prevent sticking. While pita is cooking, layer 1/2 layer of meat mixture and 1/2 of the cream cheese. Once the meat mixture is heated, stir cream cheese into the meat mixture. Top with 1 cup of the tomato-red bell pepper mixture.
While the meat mixture is heating, pour over the pita the refried beans and cream cheese mixture. Top the pita with a 1/2 slice of orange slices, 1/4 cup of cream cheese mixture and a slice of salsa. Spoon over all. Top with 2 tablespoons of cream cheese mixture. Sprinkle over the top of the pita. Serve warm or cold.