Patio Fiesta Dinner Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 3 Tablespoon | |
| Flour | 1 Tablespoon | |
| Tomato puree | 1 10 Ounce | |
| Water | 1/2 Cup (16 tbs) | |
| Chili powder | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
| 1 pound boneless lean beef chuck or beef stew meat, cut in 1 inch cubes | ||
| Whole kernel corn | 1 12 Ounce, drained | |
| 1 10 ounce package frozen baby Limas | ||
| 1 onion, sliced, separated in rings | ||
| 1 green pepper, sliced in rings | ||
| 1 cup shredded sharp process cheese | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1 6 ounce package corn chips | ||
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.
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.
Chef
