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Patio Fiesta Dinner

Holidaycooking's picture
Ingredients
  Finely 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 (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Chili powder 2 Tablespoon
  Salt 1 Teaspoon
  Oregano 1⁄4 Teaspoon
  Cumin 34 Teaspoon
  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)
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Onion
Preparation Time: 
5 Minutes

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