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  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil 3 Tablespoon
  Flour 1 Tablespoon
  Canned tomato puree 10 Ounce
  Water 1⁄2 Cup (8 tbs)
  Chili powder 2 Tablespoon
  Salt 1 Teaspoon
  Oregano 1⁄4 Teaspoon
  Cumin 1⁄4 Teaspoon
  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.

Recipe Summary

Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3744 Calories from Fat 1602

% Daily Value*

Total Fat 215 g330.1%

Saturated Fat 59.4 g296.9%

Trans Fat 0 g

Cholesterol 363.1 mg121%

Sodium 4476.6 mg186.5%

Total Carbohydrates 274 g91.4%

Dietary Fiber 54.8 g219%

Sugars 49.6 g

Protein 194 g388.5%

Vitamin A 230.9% Vitamin C 357.9%

Calcium 143.3% Iron 286.9%

*Based on a 2000 Calorie diet

Patio Fiesta Dinner Recipe