Patio Fiesta Dinner
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Canned tomato puree||10 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Chili powder||2 Tablespoon|
|Boneless beef||1 Pound, cut into cubes|
|Canned whole kernel corn||12 Ounce (Drained)|
|Frozen baby lima beans||10 Ounce|
|Onion||1 , sliced separated into rings|
|Green pepper||1 , sliced|
|Shredded sharp process cheese||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Corn chips||6 Ounce|
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.