Patio Fiesta Dinner Recipe

Summary

Preparation Time5 MinDifficulty LevelMedium
CourseMethod
Main Ingredient

Ingredients

 Finely chopped onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 Olive oil3 Tablespoon
 Flour1 Tablespoon
 Canned tomato puree10 Ounce (1 Can)
 Water1⁄2 Cup (8 tbs)
 Chili powder2 Tablespoon
 Salt1 Teaspoon
 Oregano1⁄4 Teaspoon
 Cumin34 Teaspoon
 Boneless lean beef chuck/Beef stew meat1 Pound, cut in 1-inch cubes
 Canned whole kernel corn12 Ounce, drained (1 Can Or 1 1/2 Cups)
 Frozen baby limas10 Ounce (1 Package)
 Onion1 , sliced and separated into rings
 Green pepper1 , sliced in rings
 Shredded sharp process cheese1 Cup (16 tbs)
 Finely chopped onion3⁄4 Cup (12 tbs)
 Corn chips6 Ounce (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 4379 Calories from Fat 2028

% Daily Value*

Total Fat 266 g408.6%

Saturated Fat 71.1 g355.6%

Trans Fat 0 g

Cholesterol 400 mg

Sodium 5214.9 mg217.3%

Total Carbohydrates 356 g118.8%

Dietary Fiber 73.8 g295.3%

Sugars 56.8 g

Protein 180 g360.6%

Vitamin A 273.8% Vitamin C 389.4%

Calcium 299% Iron 862.3%

*Based on a 2000 Calorie diet

Directions

Cook 1/2 cup chopped onion and the garlic in 3 tablespoons olive oil till tender; stir in flour.
Add tomato, water, and seasonings; simmer 10 minutes, stirring occasionally.
Tear off four 12-inch lengths of 18-inch-wide foil.
On each, place one-fourth of the meat, top with vegetables.
Drizzle each serving with about 1/2 cup sauce.
Bring edges of foil up, and leaving room for expansion of steam, seal well with double fold.
Place packets on grill and cook over the coals till meat is tender, about 1 1/2 hours, turning once.
When serving, cut a big crisscross in top of packets and fold foil back.
Sprinkle each dinner with cheese, chopped onion, and corn chips.
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