Patio Fiesta Dinner
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Canned tomato puree||10 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Chili powder||2 Tablespoon|
|Boneless lean beef chuck/Beef stew meat||1 Pound, cut in 1-inch cubes|
|Canned whole kernel corn||12 Ounce, drained (1 Can Or 1 1/2 Cups)|
|Frozen baby limas||10 Ounce (1 Package)|
|Onion||1 , sliced and separated into rings|
|Green pepper||1 , sliced in rings|
|Shredded sharp process cheese||1 Cup (16 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Corn chips||6 Ounce (1 Package)|
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.