These oven baked 3-ingredient beef pita wedges are the kind of simple party snack that never seems to last more than a few minutes once they hit the table. My older sister used to make trays of them for every fall football gathering, and folks would circle back again and again for “just one more.” With only a handful of ingredients and a hot oven, you get crisp pita, savory beef, and melted cheddar in a warm, hearty bite that feels right at home at any casual get-together.
Serve these wedges hot from the oven with a bowl of salsa, ranch dip, or sour cream on the side if you like a little something cool against the melted cheese. They also pair nicely with a big pot of chili, a crisp celery and carrot tray, or a spread of other game-day favorites like pickles, olives, and potato chips. For drinks, cold soda, iced tea, or a simple beer all fit the bill just fine.
Oven Baked 3-Ingredient Beef Pita Wedges
Servings: 6
Ingredients
1 pound ground beef
3 pita breads, each cut into 8 wedges
2 cups shredded sharp cheddar cheese
Directions
1. Preheat the oven to 375°F and line a baking sheet with foil for easy cleanup.
2. In a skillet over medium heat, cook the ground beef until fully browned and crumbly, breaking it up with a spoon as it cooks. Drain off any excess grease.
3. Arrange the pita wedges in a single layer on the prepared baking sheet. Spoon a little cooked beef onto each wedge, then top each one with shredded cheddar cheese.
4. Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the pita edges are crisp. Serve warm.
Variations & Tips
Add a little seasoning: Even though the classic version is plain and simple, you can stir a pinch of garlic powder, onion powder, or chili powder into the beef while it cooks if you want a little extra flavor.
Try different cheese: Colby jack, Monterey jack, or a Mexican-style blend all melt nicely here. Sharp cheddar gives that old-fashioned snack-table flavor, but any good melting cheese will do in a pinch.
Make them smaller or larger: If you want true bite-size party snacks, cut each pita into smaller triangles. For heartier servings, leave the wedges a little larger so they work almost like mini flatbreads.
Keep the pita crisp: Be sure to drain the beef well before topping the pita wedges. Too much grease can soften the bread, while well-drained beef helps the wedges stay nicely crisp around the edges.
Serve right away: These are at their best fresh from the oven when the cheese is still stretchy and the pita is warm and toasty. If you need to hold them a few minutes, keep them on the baking sheet in a low oven so they stay hot.